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This summer pudding recipe is one of the best ways to make the most of berry season, without ever turning on the oven. A traditional British dessert, summer pudding is typically made by lining a bowl with bread, weighing it down overnight, and unmolding it before serving. My simplified version skips all that in favor of a square baking dish that’s much easier to assemble, slice, and serve.
The magic happens in the fridge: as the bread soaks up the sweet, syrupy berry juices, it transforms into a soft, cake-like dessert bursting with fresh berry flavor. It’s a wonderful make-ahead dessert for summer gatherings; just cut it into squares, top with a dollop of whipped cream, and serve.
What You’ll Need To Make Summer Pudding
Jennifer Segal
For the pudding, you’ll need fresh strawberries, blueberries, and raspberries, sugar, salt, lemon juice, butter, and white sandwich bread. For serving, you can go with more berries, fresh mint, sweetened whipped cream, sweetened Greek yogurt, or vanilla ice cream.
Step-By-Step Instructions
Step 1: Cook the berries. Simmer the berries just until they release their juices and become thick and syrupy, then stir in the lemon juice and butter.
Jennifer Segal
Jennifer Segal
Step 2: Layer the pudding. Alternate layers of the berry mixture and bread, finishing with the berries on top, then stow in the fridge until thoroughly chilled. (Press the bread down gently as you layer so it soaks up the juices evenly and holds together when sliced.)
Jennifer Segal
Jennifer Segal
Step 3: Slice and serve. Once it’s thoroughly chilled, slice the pudding into squares and spoon any extra berry juices over the top. This is the kind of dessert that pretty much begs for a big spoonful of whipped cream, Greek yogurt, or vanilla ice cream. A few fresh berries and a sprig of mint make it feel even more special.
Jennifer Segal
If you have more berries to use up, my summer berry trifle is another delicious make-ahead dessert. Or, browse my collection of easy no-bake desserts for more warm-weather favorites.
This article was originally published on OnceUponaChef.com. Follow on Instagram
