Summer Pudding With Blueberries And Raspberries – a delicious recipe with rectangular, blueberries, raspberries, sugar, lemon juice, bowl. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
2
Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
3
Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
4
Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
278
kcal
Calories
71
g
Carbs
1
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: 1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded, 4 cups blueberries (1 pound), 5 cups raspberries (18 ounces), 1 cup sugar, and more.
Yes, Summer Pudding With Blueberries And Raspberries 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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