Strawberry Summer Pudding – a delicious recipe with strawberries, sugar, white bread, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Clean and hull the strawberries.
2
Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar.
3
Set aside.
4
Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs.
5
Set aside.
6
Put the remaining berries and the sugar in the processor bowl and process until smooth.
7
Transfer to a bowl and lightly fold in the bread crumbs.
8
Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
9
To serve, spoon reserved berry slices onto six dessert dishes.
10
Unmold pudding on top of the berries; serve with sour cream, if desired.
258
kcal
Calories
11
g
Fat
39
g
Carbs
3
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 4 ingredients. The key ingredients include: 1 1/4 pounds (about 1 1/2 pints) ripe strawberries, 1/2 cup sugar, 6 ounces white bread, 1 cup sour cream (optional).
Yes, Strawberry 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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