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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2007


Recipe Summary

6 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes

Nutrition Facts

243 calories; protein 4.6g; carbohydrates 54.8g; dietary fiber 8.1g; sugars 28.6g; fat 2.3g; vitamin a iu 70.2IU; vitamin c 72.1mg; folate 37.3mcg; calcium 71mg; iron 2mg; magnesium 28.9mg; potassium 277.3mg; sodium 201.3mg; thiamin 0.2mg.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 items worked just fine. I also used whole wheat bakery bread instead of white and Splenda instead of sugar; I was a bit worried about whether the puddings would set up properly but I let them chill overnight and had no trouble getting them out of the ramekins intact. I will definitely be making this dessert again in the future! Read More
Rating: 4 stars
Excellent and Easy I usually avoid desserts because I am not a baker but this was easy delicious and impressed my guests. I used the new smart white bread which is only 50 cals per slice cutting down the calorie count even more! Once its saturated in juicy delicousness you can't even tell! Pros: Easy quick no-bake Read More
Rating: 4 stars
Great way to eat your fruit! It was delicious topped it with some whipped cream Read More