No-bake summer dessert recipe: Summer pudding
This classic no-bake Summer Pudding showcases a vibrant medley of cooked berries, sweetened with castor sugar, nestled within a casing of white bread. The pudding is pressed and chilled, allowing the bread to absorb the fruit juices, creating a stunning, jewel-toned dessert. Simple to assemble, it's a refreshing and elegant treat, perfect for warm weather.
Equipment
- 1 Pudding basin or deep bowl Approximately 1-liter capacity
- 1 Saucepan
- 1 Wooden Spoon or Spatula
- 1 Sharp Knife For removing bread crusts
- 1 Weight Such as a heavy plate or food can, for compression
Ingredients
Main
- 250 g each strawberries blueberries and raspberries, plus extra to serve (optional)
- 125 g blackberries plus extra to serve (optional)
- 1 cup castor sugar
- 10 fairly thick slices of white bread crusts removed
- double cream optional
Instructions
- In a saucepan, combine the strawberries, blueberries, raspberries, blackberries, and castor sugar. Cook over medium-low heat, stirring gently, until the berries soften and release their juices (about 5-7 minutes). Set aside to cool slightly.
- Remove the crusts from all ten slices of white bread.
- Line a 1-liter pudding basin (or similar deep bowl) with plastic wrap, ensuring there's plenty of overhang.
- Line the base of the basin with a round of bread, then carefully line the sides with bread slices, overlapping them slightly and pressing firmly to create a continuous, sealed layer without gaps.
- Spoon the cooled berry mixture into the bread-lined basin, ensuring the bread is well saturated with the juices.
- Cover the top of the berry mixture with the remaining bread slices, trimming to fit if necessary, to form a lid.
- Fold the overhanging plastic wrap over the top of the pudding. Place a small plate or lid directly onto the bread surface.
- Place a heavy weight (like a can of food or heavy bowl) on top of the plate to compress the pudding. Refrigerate for at least 6 hours, or ideally overnight, allowing the bread to fully absorb the juices and the pudding to set.
- To serve, remove the weight and plate. Carefully unwrap the plastic, then invert the pudding onto a serving plate.
- Gently peel away the remaining plastic wrap. Serve immediately, optionally garnished with extra fresh berries and a generous dollop of double cream.
Notes
For the best flavor, use ripe, in-season berries. Adjust the castor sugar amount based on the natural sweetness of your fruit. Ensure all bread crusts are meticulously removed, as they can create a tough texture and prevent even juice absorption. When lining the basin, press the bread firmly to create a tight seal and prevent the berry mixture from leaking. Proper compression and extended chilling (preferably overnight) are crucial for the bread to fully absorb the fruit juices and for the pudding to hold its shape beautifully. Serve with clotted cream or crème fraîche for an extra luxurious touch.