Mixed Berry Summer Pudding

Summer pudding is an unbaked bread pudding. The summer part refers to the abundance of fresh berries this time of year, but if you don’t have access to fresh fruit, frozen berries will work fine. For the bread, a cinnamon loaf makes this bread pudding so special.

If you’ve never had summer pudding, now’s the time. It couldn’t be easier to make—start with making a simple fruit compote, then cube your bread and alternate the two in layers. Weight it down overnight and refrigerate. The result is the essence of summer: The bread absorbs the juices from the berries, giving it a vibrant, unforgettable hue.

This is a classic go-to British pudding for a reason; it’s perfect to use up any leftover berries and stale bread for a colorful summertime treat. This recipe calls for blueberries, raspberries, and blackberries, but there are many other choices that will work as well, such as strawberries, loganberries, cherries, or black currants. To make sure that the pudding gets the best texture, seek out a better-quality bread; anything less could result in a grainier, far less appealing texture. It’s perfectly fine, and encouraged, to use stale bread as well.

This is an easy recipe for chilled berry bread pudding that you can prep and cook the day before and refrigerate until it’s time to serve. Summer pudding makes the perfect refreshing summer dessert topped with fresh whipped cream.

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Mixed Berry Summer Pudding
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Servings
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Rating: 5
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Instructions
  1. In a medium saucepan, combine sugar & cornstarch; blend well. Add berries; stir. Cook over low heat until mixture boils & thickens, stirring constantly. Remove from heat; cool to room temperature.
  2. Line a 6-cup mold with plastic wrap. Place a small bit of the fruit on the bottom then add a layer of bread cubes.
  3. Pour a small amount of fruit compote over bread. Repeat, alternating layers of bread & compote.
  4. Place plastic wrap over pudding. Cover with a plate that fits tightly inside mold; place a heavy object on top of the plate to mold pudding. Refrigerate overnight. Unmold onto a serving plate & serve with whipped cream. Garnish with mint leaves if desired.

Strawberry Rose with Dark Chocolate Pudding

Strawberries — loved for their sweet taste and heart shape, have symbolized purity, perfection, love and passion throughout the ages. It is very common for us to give little thought to where our food comes from and the back breaking labor that it took to get it to our various parts of the country.

Travel can always be filed under the category ‘learning experience’. I find it so important to set oneself outside our ‘bubble’ to fully understand and not become complacent about the many things we take for granted.

Over the years, Brion and I have spent many holiday hours travelling along the Big Sur coast of California, USA. While there we would use Monterrey as our ‘home base’ and make little day trips to the surrounding area. Just inland from Monterrey is the agricultural jewel known as the Salinas Valley. This is one of the major valleys and most productive agricultural regions of California. Having a unique coastal environment with its western ocean exposure (less than 10 miles away) provides moderate temperatures year round. Warm sunny days and cool foggy nights are the perfect combination for growing strawberries.

I find myself going back to those years I was raised on the farm when we drive along looking at the fields of produce. I have often felt much appreciation and compassion for the farm workers standing, bent over in the heat of the blazing sun for hours tending these crops.

I have many memories of my own parents working long, hard hours to provide for us on our family farm. I am grateful to have learned to appreciate the efforts of others that make life good.

This STRAWBERRY ROSE with DARK CHOCOLATE PUDDING  celebrates those wonderful Driscoll strawberries as well as satisfying the chocolate lover.


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Strawberry Rose with Dark Chocolate Pudding

Votes: 1
Rating: 5
You:
Rate this recipe!

Course Brunch, dessert
Cuisine American

Servings

Course Brunch, dessert
Cuisine American

Servings

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Chocolate Pudding
  1. Melt chocolate. Whisk together 1/2 cup milk & cornstarch. In a small saucepan, bring remaining 1 1/2 cups milk, sugar, cocoa & salt just to a simmer over medium heat. Add cornstarch/milk mixture; bring to a boil, whisking constantly. Cook 1 minute. Remove from heat & stir in melted chocolate & vanilla. Spoon into serving glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping
  1. Before serving, hull 16 strawberries by removing the green stem. Take 4 strawberries & cut the top of the strawberries off. These will be used as the center for the roses. For remaining strawberries, slice into 1/8" slices to use for the rose petals.

  2. Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out & extend slightly beyond the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished, add the cut strawberry to the center & garnish with mint leaves.


Recipe Notes