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Summer Pudding

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2 tablespoons sugar
2 tablespoons seedless raspberry jam
1 tablespoon lemon juice
1 tablespoon framboise, if desired
1 teaspoon vanilla
1 cup sliced strawberries
1 cup blueberries
3/4 cup raspberries
8 slices brioche bread
1/2 cup heavy cream
1 tablespoon powdered sugar

Summer Pudding

Summer Pudding is a beautiful no bake dessert recipe that uses the best of this season.

  • Serves 4
  • Easy

About This Recipe

Summer Pudding really can only be made in the summer, since fresh, sweet, juicy, fruits in peak condition must be used. This is the perfect no-bake dessert recipe when it’s 90 degrees F outside and no one with any sense wants to turn on the oven.

(Other great no-bake summer desserts include Strawberry Shortcake, Strawberry Meringue Dessert, Raspberry Meringue Tartlets, Easiest Fruit Tartlets, and Black Forest Eton Mess.)

This recipe really isn’t a pudding, though. It’s made by layering bread with fresh fruits that are mixed with jam, sugar, lemon juice, and some liqueur if that’s what you like. Framboise, a raspberry liqueur, would be a good choice. I myself do not like liqueurs because I think they taste very bitter so I leave it out.

The bread you use should be soft, but have some texture. In other words, you don’t want a plastic white bread from the supermarket. Look for a brioche, which is a soft French bread with a wonderful sweet flavor. Or choose a ciabatta, which is sturdy with lots of air holes. I myself use a brioche because the pudding unmolds better and holds together better when you use a bread with a fine texture.

Choose the fruits you like that are in season. You can use any sweet fruit, from mandarin oranges to raspberries. My favorites are strawberries, blueberries, and raspberries, which are the classic fruits of summer.

Serve this wonderful dessert with some heavy cream whipped with vanilla and a pinch of powdered sugar.

How to make the best Summer Pudding

  • Make this recipe at least six hours in advance, to let the fruit juices soak into the bread and so the mixture firms up. Overnight is even better.
  • Be careful not to crush the fruits too much. You do need to push down on the mixture so it coheres, but the fruits should remain whole.
  • Always always taste the fruit before you use it in the recipe. Fruits can look perfect, but be quite bland or even have an unpleasant texture.

Why this recipe works

  • Tender bread, soft and sweet and tart fruits, jam, and lemon juice combine to make a fresh tasting dessert recipe that can only be made in the summer.


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In a medium bowl, combine the sugar, jam, lemon juice, and vanilla and stir until combined. Add the berries to coat. Let stand for 20 minutes.


Meanwhile, cut the crusts off the bread and cut into eight slices that just fit inside the 8-ounce ramekins or custard cups you want to use. (Make bread crumbs from the crusts.)


Put a layer of fruit into the bottom of each cup and top with one slide of the bread. Repeat layers, then top with berries and any juice remaining in the bowl.


Press down lightly on the layers with the back of a spoon. I like to tap the cups on the work surface lightly to remove any air spaces.


Cover with plastic wrap and chill for at least six hours. When ready to sere, remove the plastic wrap, run a knife around the edges of each cup, and invert onto serving plates. Shake gently and the puddings should drop out.


Beast the cream with the powdered sugar and top the puddings; serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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