Berry Summer Pudding

By Merrill Stubbs
July 18, 2011

Author Notes: If you've never had Summer Pudding, now's the time. It couldn't be easier to make -- you just line a bowl with some white bread (stale is fine), fill it with berries and a little sugar, top off with more bread and weight it down overnight. The result is the essence of summer: the bread absorbs the juices and melts into a sweet, fragrant sponge, and when you cut into the pudding, the berries tumble out like so many rubies and sapphires. And, like many of the best British traditions, this pudding ascribes to the "waste not, want not" philosophy -- old bread and a minimal number of additional ingredients make this a snap to shop for.Merrill Stubbs

Serves: 6 to 8

  • 5 cups mixed berries (I used a mix of blueberries, raspberries and blackberries)
  • 1/2 to 2/3 cups sugar, depending on the sweetness of your berries
  • 1 loaf dense white sandwich bread (I like Pepperidge farm)
  • Heavy cream for serving
  1. Put the berries and 1/2 cup sugar in a medium, heavy saucepan over medium low heat. Heat, stirring occasionally, until the sugar dissolves. Taste (careful, it's hot!) and add more sugar if it doesn't seem sweet enough. Let the mixture come to a simmer and cook gently for about 5 minutes, until the berries are still whole but have released a significant amount of juice. Remove from the heat and let cool to room temperature.
  2. Select a 4 to 5 cup bowl or round mold. Trim the crusts from the bread and line the bowl with one layer of bread, cutting the bread into pieces and fitting them in like a puzzle (see photos above). Carefully spoon about half of the cooled berries and their juices into the bread-lined bowl. Arrange another layer of bread over the berries and then spoon the rest of the berries over the bread layer. Add a final layer of bread to the top, taking it all the way to edges of the bowl so the juices are sealed in.
  3. Cut a round of cardboard to fit inside the bowl (it should be able to sink down a few inches) and cover it with foil. Lay this on top of the pudding and weight it down with something heavy (I used two small cast iron skillets stacked on top of a shallow bowl turned upside-down). Refrigerate the pudding at least overnight, and for up to 36 hours. Remove the weights and the cardboard and carefully turn it out onto a serving platter. Cut it into slices at the table, passing around the cream to drizzle over the top.

More Great Recipes:
Cake|Fruit|5 Ingredients or Fewer|Serves a Crowd|Summer|Dessert

Reviews (39) Questions (0)


BeachMom65 August 7, 2018
In Italy, they do this sort of thing with pannacotta, and I could never find the gelatin sheets I needed to contain the fruit when I lived in Switzerland. In this recipe, this is what I did, that I did back in Switzerland, and I must say I got around the issue quite well, indeed :)<br />I got a huge sourdough 'white' shepherd's round, cut off the hard crust leaving a whole round, soft hollowed out bread bowl. I soaked it briefly in unsweetened coconut milk, placed it re-shapened a bit to fit my spring-form 9" pan, and continued on with the recipe as given. It was wonderful! <br />The bread had a lovely texture, not soggy, but moist and held its shape. The unsweetened coconut milk gave a nice balance in flavor to the berries along with the berry syrup it soaked up into the sourdough bread round. <br />***I replaced the top of the bread round under the flat plate. I flipped it at the end, browned it a bit and topped with crème fraîche. This is how we always made it in Switzerland (the state of Baselland) this time of year (July-August) when the black cherries were being picked to make kirsch (cherry schnapps). This recipe does not have too much sugar, hurray! Love it, and thank you!<br />
msgruvn September 7, 2013
love this recipe! def line the bowl with plastic wrap, with pleny of overhang so you can wrap up tight. After lining the bowl with dry european type sturdy white bread, l take it out and put a thin spread of current jelly on the inside surface of the bread and dip the outside in the juice, refit, then add berries with a slotted spoon. pour the juice over. use coconut sugar. <br />
Teri September 2, 2013
Just came across almost this exact recipe in Laura Schenone's "A Thousand Years Over a Hot Stove," quoted from Mrs. Horace Mann's "Christianity in the Kitchen," 1857. Mrs. Mann calls for " one quart each whortleberries (like blueberries), raspberries, blackberries, a pint of currants, and a pound of brown sugar. . . . Any sweet and acid fruit combined will answer." I assume that the currants add a tartness that is not required in the more recent version.
djgibboni August 19, 2013
It's not a bad idea to first line your bowl with a sheet of plastic wrap so that the pudding unmolds without hesitation.
LesleyC August 9, 2013
This is the best, best, best of all English summer desserts, except Gooseberry Fool! I made one two weeks ago which was in a VERY large pudding basin. I also use strawberries - I don't use scales for the fruit just do it all by eye - cooked some of the strawberries but left the rest whole and added them to the cooked fruit - they look like large rubies when the Summer Pudding is cut. I probably had about 5lb of fruit in total. I also separate the fruit from the syrup and place the syrup in a shallow bowl and as I start to line the bowl carefully and quickly swish the bread slices through the fruit syrup - this will ensure that the bread is completely coloured. Any fruit syrup over is refrigerated and served in a jug and if you can get clotted cream so much the better