Summer Berry Pudding with Fresh Berries and Toasted Bread Recipe
A refreshing and visually stunning Summer Pudding made with layers of fresh strawberries, blueberries, and raspberries cooked into a syrup, layered with soft white bread, and chilled overnight. Served with sweetened whipped cream, Greek yogurt, or vanilla ice cream for a perfect warm-weather dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Berry Mixture
- 4 cups (1 lb) fresh strawberries, hulled and quartered
- 2 cups (10 oz) fresh blueberries
- 2 cups (10 oz) fresh raspberries
- 2/3 cup sugar
- Pinch salt
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 4 tablespoons unsalted butter
- 1/4 cup water
Assembly
- 8 to 10 slices white sandwich bread (such as Wonder or Sara Lee), crusts removed
Serving
- Sweetened whipped cream, sweetened Greek yogurt, or vanilla ice cream
- More fresh berries
- Fresh mint leaves
Instructions
- Cook the berries: In a medium saucepan over high heat, combine strawberries, blueberries, raspberries, sugar, salt, and 1/4 cup water. Cook, stirring occasionally, until the mixture becomes very syrupy and reaches a rapid boil. Reduce heat to medium-low and gently boil for 4 minutes, stirring occasionally. Remove from heat, then stir in fresh lemon juice and butter. Let cool slightly.
- Assemble the pudding: Ladle 1 cup of the berry mixture into an 8-inch (20 cm) square baking dish or 2-quart (2L) container. Arrange half of the bread slices on top, trimming as needed to form an even layer. Spoon half of the remaining berry mixture (about 1½ cups) evenly over the bread. Layer the remaining bread slices on top, trimming to fit. Pour the remaining berry mixture evenly over the top layer of bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Slice and serve: Remove the pudding from the refrigerator and uncover. Use a sharp knife to cut into squares. Use a spatula to lift portions out onto serving plates, spooning any juices from the dish over the pudding.
- Add toppings and garnish: Serve each portion with sweetened whipped cream, sweetened Greek yogurt, or vanilla ice cream. Garnish with extra fresh berries and fresh mint leaves if desired, enhancing both flavor and presentation.
Notes
- Make sure to remove the crusts from the bread to ensure a smooth, uniform texture in the pudding.
- Use white sandwich bread without seeds or grains for the best results in absorbing the berry juices.
- For a more vibrant flavor, freshly squeeze the lemon juice just before mixing into the berry syrup.
- The pudding must chill for at least 6 hours to allow the bread to soak up all the berry juices and the flavors to meld.
- This dessert is best served chilled and eaten within 1-2 days for freshness.