Summer Pudding With Rum Whipped Cream Recipe

Name: Summer Pudding With Rum Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SUMMER PUDDING; 1 pint fresh strawberries, hulled and sliced; 1 1/2 cups sugar; 1 1/2 pints fresh raspberries; 1 pint blueberries; 2 tablespoons framboise liqueur; 1 (1 -1 1/2 lb) brioche bread or (1 -1 1/2 lb) egg bread; RUM WHIPPED CREAM; 1 cup cold heavy cream; 3 tablespoons sugar; 1/2 teaspoon pure vanilla extract; 2 tablespoons dark rum; 3 tablespoons of toasted slivered almonds

Servings: persons

SUMMER PUDDING
1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
1 1/2 pints fresh raspberries
1 pint blueberries
2 tablespoons framboise liqueur
1 (1 -1 1/2 lb) brioche bread or (1 -1 1/2 lb) egg bread
RUM WHIPPED CREAM
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 tablespoons dark rum
3 tablespoons of toasted slivered almonds

1
["Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.", "Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.", "Off the heat, stir in the remaining raspberries and the frambroise.", "Slice the bread in 1/2"" thick slices and remove the crusts.", "In the bottom of a 7-1/2"" round by a 3"" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.", "Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.", "Continue adding bread, cutting it to fit the mold, and berries.", "Cover the pudding with plastic wrap and refrigerate over night.", "Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.", "RUM WHIPPED CREAM:", "Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.", "When it starts to thicken, add the sugar, vanilla and rum.", "Continue to whip until it forms stiff peaks.", "Now, fold in almonds.", "Serve cold.", "Serve the pudding in wedges with rum whipped cream, delicious!"]

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: SUMMER PUDDING, 1 pint fresh strawberries, hulled and sliced, 1 1/2 cups sugar, 1 1/2 pints fresh raspberries, and more.

Yes, Summer Pudding With Rum Whipped Cream 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.

That's it — enjoy your meal!

Summer Pudding With Rum Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions