Quick Summer Pudding – a delicious recipe with blueberries, raspberries, blackberries, sugar, white bread, garnishing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
2
Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out.
3
Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full.
4
Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
5
Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl.
6
Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
7
Turn the pudding upside down onto a round serving dish.
8
Patch up any white spots with the remaining fruit juice.
9
Decorate with berries and serve.
10
Pass the cream separately.
348
kcal
Calories
5
g
Fat
79
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pint blueberries, 1 pint raspberries, 1 pint blackberries, 1 1/2 cups sugar, and more.
Yes, Quick 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.
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