Imagine a dessert that captures the essence of a perfect summer day - bursting with vibrant colors, tangy sweetness, and a refreshing chill that makes your taste buds dance! The Very Berry Summer Pudding is not just a dessert; it's a magical transformation of simple ingredients into a stunning culinary masterpiece that will have your guests wondering how you created such a show-stopping treat. With just a handful of ingredients and a little patience, you'll craft a dessert that looks like it came straight from a gourmet magazine.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 400g mixed berries (strawberries, raspberries, blueberries)
- 150g sugar
- 1 loaf of white bread
- 1 lemon (zested and juiced)
Instructions
- Wash the mixed berries thoroughly, removing any stems or damaged fruit. Gently pat them dry with paper towels.
- In a large saucepan, combine the mixed berries, sugar, lemon zest, and lemon juice. Place over medium heat and cook, stirring gently to prevent burning.
- Simmer the berry mixture for 5-7 minutes until the fruits begin to break down and release their juices, creating a vibrant, syrupy consistency.
- Remove the berry mixture from heat and let it cool slightly for about 10 minutes, allowing the flavors to meld together.
- Cut the white bread into thick slices, removing the crusts to create neat, uniform pieces that will line the pudding mold.
- Line the bottom and sides of a 1-liter pudding basin or deep bowl with the bread slices, ensuring there are no gaps and the bread slightly overlaps.
- Carefully spoon the warm berry mixture into the bread-lined basin, reserving some juice for later garnishing.
- Cover the top of the berries with more bread slices, creating a complete seal.
- Place a plate that fits inside the basin on top of the pudding, and weigh it down with a heavy can or weights to compress the pudding.
- Refrigerate the pudding for at least 2 hours, or preferably overnight, to allow the bread to absorb the berry juices completely.
- When ready to serve, carefully invert the pudding onto a serving plate, allowing the juices to create a beautiful, deep purple-red coating.
- Garnish with fresh berries and a drizzle of the reserved berry juice. Serve chilled as a refreshing summer dessert.
Tips
- Choose the freshest, ripest berries for the most intense flavor. A mix of strawberries, raspberries, and blueberries provides the best balance of sweetness and tartness.
- Use day-old white bread for better absorption of berry juices. Slightly stale bread works best for creating that perfect, syrupy texture.
- Make sure to remove all bread crusts to ensure a smooth, uniform appearance when you unmold the pudding.
- Don't rush the chilling process - at least 2 hours (preferably overnight) allows the bread to fully soak up the berry juices.
- When inverting the pudding, do it slowly and carefully over a serving plate to maintain its beautiful shape.
- For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- This dessert can be made a day in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 229kcal
Carbohydrates: 51g
Protein: 4g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
