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Summer Berry Pudding

Serves 8 to 10
Time 8 hr 45 min
This traditional British preparation transforms sandwich bread and bright summer berries into a simple, sliceable dessert. Stale bread is best as it helps to soak up the fruit juice. Watch our how-to video.
Special Diets:
Ingredients
  • 1 (16.0-ounce) container strawberries, hulled and quartered (about 3 cups)
  • 2 (6.0-ounce) containers raspberries (about 2 2/3 cups)
  • 1 (6.0-ounce) container blackberries (about 1 1/3 cups)
  • 1 (6.0-ounce) container blueberries (about 1 1/4 cups)
  • 1/4 cup honey
  • 1 loaf stale, sliced white sandwich bread (about 24 ounces), crusts removed and ends discarded
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
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Method

Combine all berries and honey in a medium saucepan and bring to a boil.

Reduce heat and simmer, stirring frequently, until fruit is soft and juicy, about 10 minutes.

Remove from the heat and pour mixture into a strainer set over a large bowl to separate juice from berries. Let cool slightly.

Dip bread slices in berry juices and line a 2-quart bowl, piecing snugly together.

Fill the bread-lined bowl with cooked berries and top with remaining bread slices dipped in juices.

Pour any remaining juices over top of pudding in the bowl.

Top with a piece of parchment paper and a circle of cardboard that fits inside the rim of the bowl.

Top the cardboard with a heavy weight (small cast iron skillets or large cans work well); this process presses the mixture into a sliceable pudding. Refrigerate overnight or up to 2 days.

To serve, beat heavy cream on high speed in a large bowl until soft peaks form.

Beat in powdered sugar. Keep chilled.

Remove the weight, cardboard and parchment paper from pudding.

Gently run a rubber spatula along edges of pudding to separate from the bowl.

Place a serving plate upside down over the bowl and invert the bowl to unmold.

Slice and serve with whipped cream.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (16.0-ounce) container strawberries, hulled and quartered (about 3 cups)
  • 2 (6.0-ounce) containers raspberries (about 2 2/3 cups)
  • 1 (6.0-ounce) container blackberries (about 1 1/3 cups)
  • 1 (6.0-ounce) container blueberries (about 1 1/4 cups)
  • 1/4 cup honey
  • 1 loaf stale, sliced white sandwich bread (about 24 ounces), crusts removed and ends discarded
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.