Summer Pudding – a delicious recipe with raspberries, blueberries, blackberries, strawberries, sugar, white bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place berries, sugar and 1/2 cup water in a large saucepan on low heat. Stir until berries are softened. Strain the berries over a large bowl; reserve the syrup.
2
Brush 1 side of the bread triangles with the berry syrup. Arrange 28 triangles, syrup-side down, around the bottom and sides of a 2-quart glass or ceramic bowl, overlapping slightly. Spoon in the berry mixture. Arrange remaining bread over the top.
3
Cover with plastic wrap. Place a small plate on top of the pudding. Place cans (or other weights) on the plate to weigh the pudding down. Refrigerate overnight.
4
Place the jam and remaining berry syrup in a small saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until the syrup has thickened slightly. Cool. Refrigerate until required.
5
Unmold puddng onto a serving plate and brush with syrup. Cut pudding into wedges and serve with remaining syrup and whipped cream or ice cream.
220
kcal
Calories
56
g
Carbs
2
g
Protein
CarbsProtein
* 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 8 ingredients. The key ingredients include: 14 oz raspberries, 14 oz blueberries, 14 oz blackberries, 8 oz strawberries, quartered, and more.
Yes, 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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