Summer Berry Pudding

Summer Berry Pudding


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Summer Berry Pudding is an English warm-weather dessert. Not steamed like a sticky pudding, but an easy dish that sets up thanks to the pectin in the berries. Make sure to use firm, bakery quality bread.

  • 4 Small Slices Firm White Bread (Crusts Removed)
  • 1 Cup Sliced Fresh Strawberries
  • 1 Cup Fresh Blueberries
  • 1 Cup Fresh Raspberries
  • 2 Tablespoons Sugar
  • 2 Tablespoons Water
  • Pinch Of Salt
  1. Place an 8 ouce (1 cup) ramekin or similar size dish on top of a slice of bread and cut around it to trim bread to fit the dish. Repeat with remaining 3 slices of bread.
  2. In medium-size saucepan add berries, sugar, water, and salt. Cook over a medium-high heat 5 to 6 minutes until berries break down. Remove from heat. Reserve 1/3 cup for garnish – cover and refrigerate.
  3. You need 2 ramekins. Place 1 tablespoon of berry mixture in bottom of each ramekin. Top with slice of bread. Divide remaining berry mixture between each. Top with another slice of bread.
  4. Place pudding on large-size plate to catch any overflowing juices. Cover each with plastic wrap. Place 15-ounce weight (like can of beans) on top of each pudding. Place in refrigerator for 6 hours or up to 2 days.
  5. To unmold, remove weight and plastic wrap. Run knife around inside of ramekin. Invert onto dessert plate. Spoon reserved berry mixture over puddings.
  6. Serves 2
  7. Prep Time: 20 Minutes Cook Time: 6 Minutes Chill Time: 360 Minutes Total Time: 386 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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