Advertisement

Summer Berry Pudding

July/August 2007

Your rating: None Average: 4.7 (10 votes)

A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.



READER'S COMMENT:
"This was a simple, delicious recipe to serve on a warm June evening with an Italian Moscato. And it looked as good as it tasted! I had fresh strawberries on hand but had to use frozen blueberries and frozen mixed berries, and those two...
Summer Berry Pudding Recipe

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
  2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
  3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
  4. Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
  5. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes

Nutrition

Per serving: 252 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 56 g carbohydrates; 5 g protein; 8 g fiber; 299 mg sodium; 277 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), rich in antioxidants (anthocyanidins, ellagic acid).

Carbohydrate Servings: 3

Exchanges: 1 starch, 1 1/2 fruit, 1 other carbohydrate


More From EatingWell

Recipe Categories

Type of Dish
Desserts, fruit
Ethnic/Regional
English/Irish/Scottish
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
2
Meal/Course
Dessert
Season
Spring
Summer
Publication
July/August 2007

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner