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: 2 cups fresh strawberries, hulled and sliced; 1 ½ cups sugar; 3 cups fresh raspberries, divided; 2 cups fresh blueberries; 2 tablespoons framboise eau-de-vie (raspberry brandy); 1 (1 lb) brioche bread or 1 (1 lb) egg bread; 12 pint cold heavy cream; 3 tablespoons sugar; ½ teaspoon pure vanilla extract; 1 tablespoon dark rum

Servings: persons

1
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
2
Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
3
Cook for one minute.
4
Off the heat, stir in the remaining raspberries and the framboise.
5
Slice the bread in 1/2-inch-thick slices and remove the crusts.
6
In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
7
Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate.
8
Continue adding bread, cutting it to fit the mold, and berries.
9
Finish with bread and cooked berries, using all of the fruit and syrup.
10
Place a sheet of plastic wrap loosely over the pudding.
11
Find a plate approximately the same diameter as the inside of the mold and place it on top.
12
Weight the mold with a heavy can and refrigerate.
13
Remove the weight after 6 to 8 hours.
14
Cover the pudding with plastic wrap and refrigerate overnight.
15
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
16
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
17
When it starts to thicken, add the sugar, vanilla, and rum.
18
Continue to whip until it forms stiff peaks.
19
Serve pudding in wedges with cold rum whipped cream.

1473

kcal

Calories

111

Fat

112

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.
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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups fresh strawberries, hulled and sliced, 1 ½ cups sugar, 3 cups fresh raspberries, divided, 2 cups fresh blueberries, 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