Red-Fruit Summer Pudding Recipe

Name: Red-Fruit Summer Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs strawberries, hulled and quartered, plus more for garnish; 12 ounces sweet cherries, pitted and halved, plus more for garnish; light brown sugar, packed; ¼ teaspoon salt; 1 vanilla bean, split, seeds scraped; 2 teaspoons fresh lemon juice; ¼ cup water; 12 ounces raspberries, plus more for garnish; 2 tablespoons Cointreau liqueur; 1 12 loaves pullman bread (about 1 1/2 lb) or 1 12 loaves brioche bread, crust removed, bread cut into 1/4-inch thick slices (about 1 1/2 lb); red currants, on the stems, for garnish; strawberry, on the vine (to garnish)

Servings: persons

2 lbs strawberries, hulled and quartered, plus more for garnish
12 ounces sweet cherries, pitted and halved, plus more for garnish
light brown sugar, packed
¼ teaspoon salt
1 vanilla bean, split, seeds scraped
2 teaspoons fresh lemon juice
¼ cup water
12 ounces raspberries, plus more for garnish
2 tablespoons Cointreau liqueur
1 12 loaves pullman bread (about 1 1/2 lb) or 1 12 loaves brioche bread, crust removed, bread cut into 1/4-inch thick slices (about 1 1/2 lb)
red currants, on the stems, for garnish
strawberry, on the vine (to garnish)

1
Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan.
2
Bring to a simmer over medium heat, gently stirring occasionally.
3
Reduce heat to medium-low; cook until fruits release juices and are just soft, 15-20 minutes.
4
Remove from heat, and stir in raspberries and Cointreau.
5
Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean.
6
Transfer fruit mixture to another bowl.
7
Set both aside.
8
Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang.
9
Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed.
10
Spread wirh 1 cup fruit mixture, and then top with more dipped bread.
11
Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
12
Cover with plastic overhang.
13
Top with a plate small enough to fit just inside rim, and weigh with soup cans.
14
Refrigerate overnight (or up to 2 days).
15
Unmold pudding onto a platter; remove plastic wrap.
16
Garnish with fruits.

145

kcal

Calories

Carbs

Protein

Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 lbs strawberries, hulled and quartered, plus more for garnish, 12 ounces sweet cherries, pitted and halved, plus more for garnish, light brown sugar, packed, ¼ teaspoon salt, and more.

Yes, Red-Fruit 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.

Red-Fruit Summer Pudding

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