- Merrill
If the British are known for any particular type of food, it would have to be their puddings. Of course, in the UK, the word "pudding" functions as a stand-in for dessert and can mean anything from cake to ice cream to an actual molded pudding. This second kind of pudding, often viewed as stodgy and boring by the rest of world, has always been popular in my family. We're suckers for rich, dense Christmas Pudding covered in whisky, set aflame and served with hard sauce; for gooey, sweet Sticky Toffee Pudding; and most of all, for magenta-hued, berry-filled Summer Pudding.
If you've never had Summer Pudding, now's the time. It couldn't be easier to make -- you just line a bowl with some white bread (stale is fine), fill it with berries and a little sugar, top off with more bread and weight it down overnight. The result is the essence of summer: the bread transforms into a sweet, fragrant sponge, and when you cut into the pudding, the berries tumble out like so many rubies and sapphires. And, like many of the best British traditions, this pudding ascribes to the "waste not, want not" philosophy -- old bread and a minimal number of additional ingredients make this a snap to shop for.
Serves 6 to 8
- 5 cups mixed berries (I used a mix of blueberries, raspberries and blackberries)
- 1/2 to 2/3 cup sugar, depending on the sweetness of your berries
- 1 loaf dense white sandwich bread (I like Pepperidge farm)
- Heavy cream for serving
See the full recipe (and save and print it) here.
Like this post? See Merrill's post from last week: Iced Tea, Two Ways
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merrill
I'm a native New Yorker with over a decade of experience as a private chef, cooking instructor and food writer/editor; I have a culinary degree from Le Cordon Bleu, as well as a highly practical BA in Comparative Literature (Italian and English). I live with my husband and daughter in Park Slope, Brooklyn, where we visit the farmers market most weekends.
Some past articles from this author you'll love:
A Potluck Lunch
Make-Ahead Meals
Feeding a New Family
32 Comments on Berry Summer Pudding:
I made this dish last summer when f4resh berries were at their height and it is as delicious as it is beautiful!
A guy at work is leaving my team to work for another group. Our last design meeting with him is Tuesday and I am making this to share! I was going to make the genius strawberry lemon sorbet but this looks more impressive/exotic :)
As a crabby cook, this is one of my favorite things: a fab dessert with only four ingredients! I have made this many times and it's always a hit. If you can stand to add one more ingredient, a touch of Chambord is nice, or a little lemon juice gives it some zip....
The lemon juice seems right, and a little zest might not hurt, either.
What is the brown thing between the bowl and the wooden tray, shown in the slide of your turning the pudding out? I see no mention of what it might be in the instructions. ;o)
Oh, I LOVE this, too. One of my favorites, been making it for a few years now. This gorgeous, gem-like dome is especially delicious if a tablespoon or two of Chambord or any raspberry liquer is added to the berry mixture.
Oh, I LOVE this, too!! I've been making it for years. It is especially good when a tablespoon or two of Chambord or any raspberry liquer is added to the berry mixture. And what a pretty gem-like dome, indeed!
Love summer pudding! Thank you for reminding me of it. Your photo is gorgeous!
A classic! I like to do individual ones in ramekins. Impressive to turn out on a plate at the end of a summer dinner party.
Merrill is a co-founder of food52.
added 10 months agoNice!
Wow, what a gorgeous pudding! I've been running around all morning and just happened to see this on the homepage and had to check it out. Adding this to my list of recipes to try soon!
Merrill is a co-founder of food52.
added 10 months agoHope you like it!
My kind of recipe...summer berries!!! Thanks, Merrill!
Merrill is a co-founder of food52.
added 10 months agoYou're welcome!
Gorgeous............As I have a bag of frozen berries to use up....this is ON my list. So on my list. Love the red of the soaked bread....and this could take to being boozy...don't you think?
Merrill is a co-founder of food52.
added 10 months agoGo for it!
I am assuming this could actually be done with pound cake? Same way?
Merrill is a co-founder of food52.
added 10 months agoPound cake might actually be a little too dense (I'm afraid it might crumble once it got saturated in the juices). It would also be a lot sweeter. But hey, give it a shot if you want and report back!
Gorgeous! Adding it to "the list," which is getting longer by the day. :-)
A long time family favorite.
Merrill is a co-founder of food52.
added 10 months agoSo glad to hear it! Summer just wouldn't be the same without Summer Pudding.
We also make hand pies out of them at the cottage over the fire in those old fashioned, long handled iron pie makers. Buttered bread, same berry filling. Cook over coals about 3 minutes a side, and let rest for 5 minutes. Sprinkle with powdered sugar and try not to burn your mouth!
Thanks Burnt Offerings for closing the gap and showing us another dimension to Summer-Berry puddings!
I love summer pudding...It used to be my go to dessert. I think that the bread is really important...it must be dense. A friend tried Wonder Bread and it was terrible; way too soggy.
Merrill is a co-founder of food52.
added 10 months agoAbsolutely right! It really needs to mimic the texture of a sponge cake once it has absorbed the juices, not go all limp and sodden.
So pretty and so easy! Love it!
Merrill is a co-founder of food52.
added 10 months agoWhy, thank you!
wow.
Merrill is a co-founder of food52.
added 10 months agoThe best part is that it's a "wow" dessert without an "ay-yi-yi" set of ingredients/instructions.
That is simply gorgeous.
Merrill is a co-founder of food52.
added 10 months agoThank you!
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