Summer Berry Pudding – a delicious recipe with mixed berries, sugar, ground cardamon, water, cinnamon sugar, bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Hull and slice the strawberries. Add all mixed berries to a large saucepan, reserving a few of the berries for garnish. Add the sugar, ground cardamon, and water. Simmer over medium-high heat for 10 minutes, stirring occasionally.
2
Slice the bread into 1/2 inch slices.
3
Line a 9.5 inch circular pan with plastic wrap. Ladle some of the berry mixture to cover the bottom of the pan, about 1/2 a cup. Add a layer of sliced bread, tearing to fit as needed. Sprinkle the top with 1 tablespoon of cinnamon sugar. Ladle approximately half of the berry mixture overtop and then repeat the layering process one more time: sliced bread, cinnamon sugar, and the remainder of berry sauce. Cover with plastic wrap and refrigerate for at least one hour.
4
When ready to serve remove the plastic from the top and invert the pan onto a plate. Gently lift the pan and remove the plastic. Serve with whipped cream and extra berries, if desired.
212
kcal
Calories
56
g
Carbs
Carbs
* 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: 4 cups any combination of mixed berries (I used strawberries, blueberries, and raspberries), 1 cup sugar, 1/2 teaspoon ground cardamon, 1/2 cup water, 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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