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Summer Pudding


Summer Pudding

Summer Pudding

Linda Larsen
Summer Pudding is a classic English recipe for a no-cook dessert. You just layer sweetened berries with bread, let stand overnight in the fridge, then unmold a beautiful, fresh, and healthy dessert. I never liked this dessert much until I made it with ciabatta bread. The bread stands up beautifully to the fruit juices, and the end result tastes like cake and berries!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings


  • 1 cup chopped strawberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 tablespoons sugar
  • 2 tablespoons strawberry or raspberry jam
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 1/2 loaf ciabatta bread


In medium bowl, combine sugar, jam, lemon juice, and vanilla and mix well. Stir in berries to coat. Let stand 20 minutes while you prepare the bread.

Cut the crusts off the bread and cut into eight slices that just fit inside the custard cups you want to use. Make bread crumbs from the crusts and freeze for later use.

Using four 8-ounce custard cups, place some berries in a layer in the bottom. Top with bread, tearing the bread to fit in a single layer over the berries. Repeat layers once, then top with berries and any remaining juice in the bowl. Press down lightly with the back of a spoon.

Cover the puddings with plastic wrap and refrigerate for at least 8 hours. When ready to eat, remove plastic wrap, run a sharp knife around the edges of each pudding, and invert onto serving plates. Shake gently and the puddings should just drop right out.

Serve with some softly whipped cream or ice cream, if desired.

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