A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 4 small slices firm white bread, crusts removed
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 2 tablespoons water
- Pinch of salt
Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
252 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 299mg sodium; 56g carbohydrates; 8g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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