Summer Berry Pudding – a delicious recipe with hulled strawberries, raspberries, blackberries, decoration, sugar, bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the strawberries in half and place in a large, wide-based pan with the remaining fruit, 2 tablespoons of water and the sugar. Simmer on low heat for a few minutes or until some juice has been released from the fruit. Make sure the pieces of fruit remain whole. Remove from the heat and set aside.
2
Stamp out 4 circles from the bread using the 21/4-inch cookie cutter and 4 circles with the 23/4-inch cookie cutter. Place the four smaller circles at the base of each ramekin and spoon in an equal amount of fruit, followed by the remaining larger circles of bread. Carefully press down with your hands and spoon in enough of the berry juice to color the bread.
3
Serve with some spoonfuls of the berry coulis and cream. Use the remaining fruit to decorate as you wish.
225
kcal
Calories
16
g
Fat
20
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 10 ingredients. The key ingredients include: 1/2 cup hulled strawberries, plus 2 strawberries for decoration, 1/2 cup raspberries, 1/2 cup blackberries, 1/2 cup redcurrants, plus 4 sprigs for decoration, and more.
Yes, Summer Berry 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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