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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.

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.

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