Summer Berry 'Pudding'

Bread

A medley of berries, along with a loaf of day-old bread, provides an endless taste of summer... British-style.

This classic British dessert is just the thing to make for the Fourth of July. I do hope the irony is not lost on you...

Not to be confused with custard, British “pudding” refers to dessert in general, as in, “What’s for pudding?” In the case of this no-bake confection, traditionally served at English spas as a healthy alternative, it's ripe summer fruit and bread.

Choose a "sweet-ish" white bread with some body, a day or two old so it’s just a bit dry. I use brioche, but plain old white bread works just as well, as does angel food cake.

The most important part is allowing the fresh berries to macerate with sugar for about 30 minutes to get all the luscious juices flowing for the bread to soak up. I use a glass mixing bowl lined with plastic wrap for the mold, but a metal or plastic bowl will be fine. When the pudding chills, it’s easy to turn upside down onto a serving platter.

The pudding needs pressure to make the bread and berries become “one.” Place a plate with a heavy can on top while the pudding chills for at least 12 hours.

Serve the turned-out, chilled pudding topped with additional berries, superfine sugar and a dollop of whipped mascarpone. Happy summer.

By Teresa Blackburn / Photography By Teresa Blackburn | May 03, 2024

Ingredients

6 cups local berries (any combination of blueberries, black and strawberries)
1/2 cup caster, or granulated sugar, plus extra for garnishing
1 loaf day-old bread (white, brioche or angel food cake)
1⁄2 to 1 cup water

Preparation

Tip: Caster sugar, which is just a finer granulated sugar, can be made by pulsing regular granulated sugar in a food processor for a few seconds.

Instructions

1. Combine 6 cups berries and sugar in a saucepan. Let sit for 30 minutes. Add 1⁄2 cup water to berries. Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat.

2. Cut bread into approximately 1-inch slices. You can remove the crust or not.

3. Line a glass, metal or plastic round mixing bowl (about a 2-quart bowl) with plastic wrap, allowing it to hang over edges. Pour berries and juice through a strainer sitting over bowl. Let drain 10 minutes. (You’ll need 3–4 cups of juice. Add more water if needed.)

4. Gently dip each slice of bread into juice.

5. Line bowl completely with soaked bread. Place one piece of bread in bottom of bowl to cover the center.

6. Dump berries in bowl.

7. Cover with two more slices of juice-soaked bread. Cover with another sheet of plastic wrap, pressing down with your hands to make sure all bread is soaked.

8. Place a saucer or small plate over the plastic wrap and top with a heavy can (to press mixture together overnight in refrigerator).

When ready to serve, remove top sheet of plastic wrap and turn bowl upside down onto a serving plate. Remove bowl and plastic wrap from summer pudding. Garnish with additional fresh berries and generous dusting of sugar. Serve with a spoon with ice cream, whipped mascarpone or whipped cream.