Summer Pudding

This is an old-fashioned English dessert, both simple and refreshing. Mixed berries, whatever looks best at the market,...
Contributor

Gabriela Herman

This is an old-fashioned English dessert, both simple and refreshing. Mixed berries, whatever looks best at the market, are layered with toasted bread then weighted to form a cake (an English “pudding”). I use Portuguese sweet bread, a grocery-store reminder of the Portuguese whaling men who settled here in numbers beginning in the 1800s. Brioche or challah would work equally well.

6
Servings
402
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  loaf sliced Portuguese sweet bread, crusts trimmed
  • 8  Cups  summer berries, a mixture of raspberries, blueberries, blackberries, and roughly chopped strawberries
  • 3/4  Cups  sugar
  • lemon, juiced

Directions

Toast the bread. Heat the oven to 350 degrees F. Put the bread on baking sheets and toast in the oven until golden, about 20 minutes.

Cook the berries. Reserve 1 cup of berries and place the remaining in a saucepan with the sugar and lemon juice. Mix well and set aside for 10 minutes.

Place the pan over medium heat and cook the berries until they soften and their juices thicken slightly, about 15 minutes. Allow the cooked berries to cool.

Assemble the “pudding.” Spoon a layer of cooked berries into a 2-quart high-sided casserole or flat-bottomed bowl. Arrange a layer of toasted bread on top of the berries, trimming the bread to fit. Put about a third of the reserved raw berries on the bread then repeat, layering cooked berries (and their syrup), bread, and fresh berries until you have enough for one last layer. In this final layer, top the cooked berries with the last of the fresh berries, then finish with toasted bread. Cover with plastic wrap, and top with a small plate and a heavy weight. Chill the weighted pudding overnight.

Nutritional Facts

Total Fat
9g
13%
Sugar
42g
47%
Saturated Fat
1g
4%
Cholesterol
17mg
6%
Carbohydrate, by difference
73g
56%
Protein
10g
22%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
123mg
12%
Choline, total
27mg
6%
Fiber, total dietary
7g
28%
Folate, total
62µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
144mg
21%
Selenium, Se
15µg
27%
Sodium, Na
264mg
18%
Water
272g
10%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.