How To Make Summer Pudding
This summer pudding recipe serves the ultimate treat using a mixed-berries-filled white bread. Enjoy an easy and tart no-bake dessert in this simple recipe.
Line the bottom of a large bowl bowl with a circular slice of bread.
Line the sides of the bowl with more slices so they fit snuggly.
Add the sugar and 2 tablespoons water to a large saucepan over medium-low heat and heat until the sugar melts and cook for a few minutes until it starts to thicken.
Stir in the fruit so it is well coated with the sugar liquid and cook for 2 minutes, until the fruit has released some of its juices.
Spoon the fruit into the bread-lined bowl, reserving the liquid.
Top the bowl of fruit with more bread, covering evenly. Place a plate that fits on top and weigh down with a heavy can. Refrigerate for 8 hours.
Strain the leftover juice, cover and refrigerate.
Run a knife between the bread and the bowl to help release and turn out onto a serving dish. Brush the the outside of the bread with the rest of the fruit juice.
Serve with a side of whipped cream and juice. Enjoy!
- Calories: 244.30kcal
- Fat: 2.16g
- Saturated Fat: 0.39g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.36g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 51.86g
- Fiber: 7.69g
- Sugar: 24.77g
- Protein: 6.45g
- Sodium: 246.83mg
- Calcium: 91.38mg
- Potassium: 260.80mg
- Iron: 2.38mg
- Vitamin A: 4.54µg
- Vitamin C: 37.57mg
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