Discover the stunning simplicity of British Summer Pudding, a no-bake dessert that looks incredibly fancy but requires only three core ingredients. It’s a quick, refreshing, and vibrant dessert that lets sweet, juicy berries be the star, perfect for a hot summer day when you don’t want to turn on the oven.
Table of Contents
Why You Will Love This Recipe
This recipe completely changed my approach to summer desserts. Growing up, berry pie was a cherished tradition, but it was always an all-day project. Discovering Summer Pudding was a revelation it delivers that same deep, nostalgic berry flavor with a fraction of the effort and no heat, allowing me to spend less time in the kitchen and more time enjoying the season with family.
Ingredients
- 1 3/4 pounds (6 cups) frozen mixed berries
- 3/4 cup (150g) granulated sugar
- 10 to 12 slices white sandwich bread, crusts removed
- Fresh berries, for garnish (optional)
Step-by-step instructions for making the recipe
- In a medium saucepan, combine the frozen mixed berries and granulated sugar. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes, until the berries have broken down and released their juices. Remove from heat.
- Line an 8 1/2×4 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang on all sides.
- Arrange about 8 slices of bread to fully cover the bottom and sides of the prepared loaf pan, overlapping and trimming them as needed. Use small scraps to reinforce the corners.
- Ladle about 1/2 cup of the berry juice into a small bowl, cover, and refrigerate for later.
- Pour the cooked berries and their remaining juices into the bread-lined loaf pan.
- Arrange the remaining 2-3 slices of bread on top to completely cover the berry filling, trimming to fit.
- Cover the pudding tightly with the overhanging plastic wrap. Place a small plate or container that fits inside the pan on top, and weigh it down with a few canned goods.
- Refrigerate the weighted pudding for at least 8 hours, or up to 24 hours, until very firm.
- To unmold, remove the weights and top plastic wrap. Invert the loaf pan onto a serving platter. Lift off the pan and carefully peel away the plastic wrap.
- Use a pastry brush to paint any visible white patches of bread with the reserved berry juice until fully saturated. Garnish with fresh berries if desired, slice with a serrated knife, and serve.
Easy British Summer Pudding
Ingredients
Equipment
Method
- In a medium saucepan, combine the frozen mixed berries and granulated sugar. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes, until the berries have broken down and released their juices. Remove from heat.1 3/4 pounds frozen mixed berries, 3/4 cup granulated sugar
- Line an 8 1/2×4 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang on all sides.
- Arrange about 8 slices of bread to fully cover the bottom and sides of the prepared loaf pan, overlapping and trimming them as needed. Use small scraps to reinforce the corners.10 slices white sandwich bread
- Ladle about 1/2 cup of the berry juice into a small bowl, cover, and refrigerate for later.
- Pour the cooked berries and their remaining juices into the bread-lined loaf pan.
- Arrange the remaining 2-3 slices of bread on top to completely cover the berry filling, trimming to fit.10 slices white sandwich bread
- Cover the pudding tightly with the overhanging plastic wrap. Place a small plate or container that fits inside the pan on top, and weigh it down with a few canned goods.
- Refrigerate the weighted pudding for at least 8 hours, or up to 24 hours, until very firm.
- To unmold, remove the weights and top plastic wrap. Invert the loaf pan onto a serving platter. Lift off the pan and carefully peel away the plastic wrap.
- Use a pastry brush to paint any visible white patches of bread with the reserved berry juice until fully saturated. Garnish with fresh berries if desired, slice with a serrated knife, and serve.fresh berries
Notes
FAQ
Can I use fresh berries instead of frozen?
Yes, you can. Use 1 3/4 pounds of fresh mixed berries. Add them to the saucepan with the sugar and 1/3 cup of water. They will only need to simmer for 5-10 minutes to release their juices.
What kind of bread is best?
A soft, white sandwich bread is ideal. Its fine, soft crumb soaks up the berry syrup perfectly, creating a delicious, cake-like texture.
My bread has a few white spots after unmolding. What should I do?
This is normal! Simply use the reserved berry juice and a pastry brush to paint over any white areas. The bread will quickly absorb the color, giving the pudding a uniformly beautiful, deep ruby finish.