Hi Bold Bakers!
My summer berry pudding recipe isn’t like an American pudding, with its custardy-like texture; it’s more of an English pudding, a cake-like dessert chock full of summer berries. But it’s also not like an English pudding since it’s actually not steamed.
This homemade summer berry pudding is a refreshingly cold, syrupy, berry-juice-soaked bread filled with sweet and tart berries. The pectin in the berries helps it set and keep its shape after being released from your pudding basin or bowl. There is an added touch of rosewater to add a subtle floral scent and taste, making this summer pudding somehow even more summery!
If you’re a fan of summer berries (and a fan of not having to turn on your oven in the heat of the season), this is your dessert!
What Is Summer Berry Pudding?
Summer berry pudding is a type of English pudding that doesn’t require steaming. Instead, it is made with a good quality white bread soaked in berry juices, making it more of a soft, sweet, cake-like texture.
Inside of the pudding, you have all the wonderful berries of summer: strawberries, raspberries, blackberries, and blueberries, giving you beautiful bites of sweet and tart.
It’s a super simple recipe and incredibly refreshing on a hot day!
What You Need To Make Summer Berry Pudding
- Measuring cups and spoons
- 1.25-liter pudding basin or 5 cup capacity mixing bowl
- Cling wrap
- Large saucepan
How To Make Summer Berry Pudding
This super easy summer dessert recipe comes together in just minutes. Just be sure you let it chill long enough in the fridge before serving! Here is how you make summer berry pudding (get the recipe with measurements below):
- Line either a 1.25-liter pudding basin or a 5 cup capacity mixing bowl with cling wrap and set aside.
- In a large saucepan, combine the sugar and water over medium-low heat until the sugar has dissolved.
- Add strawberries, raspberries, blackberries, blueberries, and the rosewater to the pot and cook for 2 minutes until the fruit is just softened and has released some of their juice.
- Set a sieve over a bowl and strain the berries to collect the liquid.
- Cut six slices of bread into 4 long triangles, leaving one slice whole. Dip the whole piece of bread into the berry juice to coat, then place at the bottom of your pudding basin or 5-cup bowl.
- Set aside 8 of the triangles of bread, then dip the remaining slices into the berry juice. Line the bowl with the slices, slightly overlapping them, to make sure the entire bowl is covered with the soaked bread.
- Fill the bread-lined bowl with the drained berries. Then, dip the remaining bread in the berry juice and cover the berries with the bread.
- Cover the pudding with cling wrap and place a small plate on top. Put a can or a heavy bowl on top of the plate to weigh the pudding down. Put the bowl and the weight in the refrigerator for at least six hours or overnight.
- When you are ready to serve, remove the cling wrap from the top of the pudding, place a serving plate on the pudding bowl, and invert the pudding onto the serving plate. Then, carefully remove the bowl and the sling wrap.
Gemma’s Pro Chef Tips For Making Summer Berry Pudding
- Cook the berries for just a couple of minutes until their juices release, but their shape is still intact.
- If you wish, you can replace 1/4 cup (2floz/60ml) of the water with crème de cassis.
- You should use a total of 5 cups (25oz/710g) of berries for this pudding, but you can use different proportions or kinds of berries, depending on what you have on hand.
- Make sure to use good quality white bread, or the pudding may fall apart.
- If you are not sure how to make homemade whipped cream, look at my easy whipped cream recipe made in a mason jar.
- Don’t use frozen fruit as it contains too much liquid and will turn to mush in your pudding.
How Do I Store Summer Berry Pudding?
Summer pudding is best served within 24 hours. It does not keep well longer than that as the bread becomes too liquidy and falls apart.
Make More Cake & Puddings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Summer Berry Pudding recipe is a lot like an English pudding, a cake-like dessert chock full of summer berries — with a twist!
Servings: 8 servings
- ¾ cup (6oz/170g) granulated sugar
- ⅓ cup (2 ½ fl oz/71ml) water
- 2 cups (10oz/284g) fresh strawberries (hulled and quartered)
- 1 cup (5oz/142g) fresh raspberries
- 1 cup (5oz/142g) fresh blackberries
- 1 cup (5oz/142g) fresh blueberries
- ½ teaspoon rosewater
- 7 slices of good quality white bread (crusts removed)
- Fresh whipped cream (for serving)
Line a 1.25-liter pudding basin or 5 cup capacity mixing bowl with cling wrap and set aside.
Combine the sugar and water in a large saucepan over medium-low heat until the sugar is dissolved.
To the pot add the strawberries, raspberries, blackberries, blueberries, and rosewater and cook for 2 minutes, until the fruit is just softened and has released some juice.
Strain the berries with a sieve set over a bowl to collect the liquid.
Cut six slices of bread into 4 long triangles and leave one slice whole.
Dip the whole piece of bread into the berry juice to coat, then place it at the bottom of the bowl.
Set aside 8 triangles and dip the remaining slices into the berry juice and then line the bowl with the slices, overlapping slightly and making sure to cover the entire inside of the bowl with soaked bread.
Fill the bread-lined bowl with the drained berries and then dip the remaining bread in the berry juice and cover the berries with bread.
Cover the pudding with cling wrap. Place a small plate on top and put a can or a heavy bowl on top of the plate to weigh down the pudding and put the whole thing in the refrigerator for at least six hours or up to overnight.
When ready to serve, remove the cling wrap from the top of the pudding, place a serving plate on the pudding bowl and invert the pudding onto the serving plate.
Carefully remove the bowl and the cling wrap and slice and serve immediately with dollops of whipped cream. Summer pudding is best served within 24 hours – it does not keep well longer than that.