Blackberry Summer Pudding Recipe

Name: Blackberry Summer Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups blackberries (about 6 half-pints), plus more for serving; 3/4 cup granulated sugar; 2 tablespoons honey or agave syrup; 2 teaspoons grated lemon zest; 1 tablespoon fresh lemon juice; Unsalted butter, for the dish; 1 loaf (about 1 pound) sliced white sandwich bread; 1 vanilla bean; 1 cup heavy cream; 2 tablespoons confectioners' sugar

Servings: persons

1
Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan.
2
Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes.
3
Remove from the heat and stir in the remaining 4 cups berries.
4
Let cool.
5
Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap.
6
Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
7
Spoon half of the berries and juice into the dish.
8
Cover with a single layer of bread slices.
9
Top with the remaining berries and finish with another layer of bread to completely seal the pudding.
10
Pour any remaining juices over the top layer and cover with plastic wrap.
11
Set a small flat plate on top and weigh it down with a large heavy can.
12
Refrigerate the pudding at least 6 hours or overnight.
13
Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl.
14
Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
15
Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding.
16
Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap.
17
Serve with the whipped cream and more blackberries.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups blackberries (about 6 half-pints), plus more for serving, 3/4 cup granulated sugar, 2 tablespoons honey or agave syrup, 2 teaspoons grated lemon zest, and more.

Yes, Blackberry Summer Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Summer Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions