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Summer Berry Pudding
- Active Time 25m
- Total Time 12h 35m
An easy-to-prepare dessert suitable for small or large get-togethers, this English country recipe needs to be prepared a day in advance. Served along with spoonfuls of lightly whipped cream, there is not a simpler, yet more satisfying after-dinner treat. If you cannot find some of the berries suggested here, use whatever is available in the market, fresh or frozen.
- 3 1/2 cups raspberries, divided
- 1 1/2 cups sugar, divided
- 1/2 cup water
- 1 1/2 cups strawberries, coarsely chopped
- 1 cup blueberries
- 1/2 cup blackberries
- 1/2 cup fresh red currants
- 10-12 slices dense-textured white sandwich bread, crusts removed
- 1 cup heavy cream
In a saucepan, combine 2 cups of the raspberries, 1/2 cup of the sugar and the water. Bring to a boil over medium heat, stirring to dissolve the sugar. When the mixture reaches a boil, remove from the heat and let cool for 10 minutes. Transfer to a blender and purée until smooth, 30-40 seconds. Strain through a fine-mesh sieve into a bowl, pressing hard to extract all the juice. Discard the pulp and let the syrup cool completely.
Combine the remaining 1 1/2 cups raspberries, the chopped strawberries, the blueberries, blackberries, currants and the remaining 1 cup sugar in the same saucepan used for making the syrup. Place over high heat and cook, stirring, until the juices start to flow, 4-5 minutes. Remove from the heat and let cool completely.
Dip some of the bread slices into the cooled raspberry syrup, coating both sides. Place them on the bottom and along the sides of a 2-quart ceramic or glass bowl, lining it completely with no gaps between the slices. Spoon about 3/4 cup of the berry mixture into the bottom of the bowl.
Dip more of the bread slices into the raspberry syrup and layer them over the berry mixture. Spoon in about one-third of the remaining berry mixture, then layer again with bread slices that have been soaked in the raspberry syrup. Repeat the layering two more times, ending with a layer of bread that covers the top completely. There should not be much, if any, of the raspberry syrup left. If some does remain, reserve it for spooning on at serving time.
Place a plate that just fits inside the bowl on top of the pudding. Weigh down the plate with a heavy can or other object. Place in the refrigerator overnight.
In a bowl, whisk the cream until soft peaks form. Remove the weight and plate. Cut the pudding into wedges and serve with spoonfuls of the cream and any remaining raspberry syrup.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
382 calories; 13g total fat; 41mg cholesterol; 175mg sodium; 65g carbohydrates; 6g fiber; 4g 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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