This Gorgeous Summer Berry Pudding is a celebration of vibrant flavors and effortless elegance. Juicy berries mingle with soft, pillowy bread, creating a dessert that’s both refreshing and indulgent. With just 30 minutes of prep and a chill overnight, it’s the perfect make-ahead treat for warm summer days.
The contrast of sweet, tangy berries and the tender, soaked bread is a texture lover’s dream. Every bite bursts with the essence of ripe strawberries, blueberries, and raspberries, making it a feast for the senses. It’s a dessert that looks as stunning as it tastes, guaranteed to impress without stress.
Serve this pudding chilled, and watch it become the star of any gathering. The rich, jewel-toned berry syrup seeps into every layer, creating a luscious, melt-in-your-mouth experience. It’s light yet satisfying, making it ideal for ending a summer meal on a sweet note.
Whether you’re hosting a dinner party or enjoying a quiet evening, this dessert brings a touch of sophistication with minimal effort. Let the natural sweetness of the berries shine, and savor the simplicity of this timeless classic. It’s summer in every bite, waiting to delight your taste buds.
Ingredients for Gorgeous Summer Berry Pudding
- ¾ cup (6oz/170g) granulated sugar
- ⅓ cup (2 ½ fl oz/71ml) water
- 2 cups (10oz/284g) fresh strawberries (hulled and quartered)
- 1 cup (5oz/142g) fresh raspberries
- 1 cup (5oz/142g) fresh blackberries
- 1 cup (5oz/142g) fresh blueberries
- ½ teaspoon rosewater (optional, for a floral hint)
- 7 slices of good quality white bread (crusts removed)
- Fresh whipped cream (for serving)
Step-by-Step Instructions
- Prepare the bowl: Line a 1.25-liter pudding basin or 5-cup capacity mixing bowl with cling wrap and set aside.
- Make the syrup: Combine the sugar and water in a large saucepan over medium-low heat. Stir until the sugar is fully dissolved.
- Cook the berries: Add the strawberries, raspberries, blackberries, blueberries, and rosewater to the pot. Cook for 2 minutes, just until the fruit softens and releases some juice.
- Strain the berries: Place a sieve over a bowl and strain the berries, reserving the liquid.
- Prepare the bread: Cut six slices of bread into 4 long triangles each. Leave one slice whole.
- Soak the bread: Dip the whole slice of bread into the berry juice to coat it, then place it at the bottom of the prepared bowl.
- Line the bowl: Set aside 8 bread triangles. Dip the remaining triangles into the berry juice and line the bowl with them, overlapping slightly to cover the entire inside.
- Fill with berries: Add the drained berries into the bread-lined bowl.
- Cover the pudding: Dip the reserved bread triangles into the berry juice and place them on top of the berries to cover completely.
- Chill: Cover the pudding with cling wrap. Place a small plate on top and weigh it down with a can or heavy bowl. Refrigerate for at least 6 hours or overnight.
- Serve: Remove the cling wrap from the top of the pudding. Place a serving plate over the bowl and invert the pudding onto the plate. Carefully remove the bowl and cling wrap. Slice and serve immediately with dollops of whipped cream. Best enjoyed within 24 hours.
Perfect Pairings: Sauce and Topping Ideas
While this summer berry pudding is delightful on its own, you can elevate it with a drizzle of vanilla custard or a dollop of lemon-infused whipped cream. For a tangy twist, try a spoonful of Greek yogurt or a sprinkle of toasted almond slices for added crunch.
Make It Your Own: Recipe Variations
Feel free to swap out the berries for seasonal favorites like cherries or peaches. If you’re feeling adventurous, add a splash of orange liqueur to the berry mixture for a boozy kick. For a gluten-free version, use gluten-free bread—just make sure it’s sturdy enough to hold the pudding together.
Quick Tips for Time-Saving Success
To speed up prep, use pre-sliced bread and remove the crusts in one go with a serrated knife. If you’re short on time, chill the pudding for at least 4 hours instead of overnight—it’ll still set beautifully. Prep the berry mixture a day ahead and store it in the fridge to save time on assembly.
Storage Secrets: Keeping It Fresh
This pudding is best enjoyed within 24 hours of making, as the bread can become overly soggy over time. If you must store leftovers, wrap them tightly in cling wrap and refrigerate for up to one day. Avoid freezing, as the texture won’t hold up well.
Essential Equipment Guidance
Use a 1.25-liter pudding basin or a 5-cup mixing bowl for the perfect shape. A fine-mesh sieve is key for straining the berries without losing too much juice. Don’t forget a small plate and a heavy can to weigh down the pudding for a firm, even set.
Gorgeous Summer Berry Pudding
Ingredients
- ¾ cup granulated sugar
- ⅓ cup water
- 2 cups fresh strawberries hulled and quartered
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- ½ teaspoon rosewater
- 7 slices good quality white bread crusts removed
- Fresh whipped cream for serving
Instructions
- Line a 1.25-liter pudding basin or 5 cup capacity mixing bowl with cling wrap and set aside.
- Combine the sugar and water in a large saucepan over medium-low heat until the sugar is dissolved.
- To the pot add the strawberries, raspberries, blackberries, blueberries, and rosewater and cook for 2 minutes, until the fruit is just softened and has released some juice.
- Strain the berries with a sieve set over a bowl to collect the liquid.
- Cut six slices of bread into 4 long triangles and leave one slice whole.
- Dip the whole piece of bread into the berry juice to coat, then place it at the bottom of the bowl.
- Set aside 8 triangles and dip the remaining slices into the berry juice and then line the bowl with the slices, overlapping slightly and making sure to cover the entire inside of the bowl with soaked bread.
- Fill the bread-lined bowl with the drained berries and then dip the remaining bread in the berry juice and cover the berries with bread.
- Cover the pudding with cling wrap. Place a small plate on top and put a can or a heavy bowl on top of the plate to weigh down the pudding and put the whole thing in the refrigerator for at least six hours or up to overnight.
- When ready to serve, remove the cling wrap from the top of the pudding, place a serving plate on the pudding bowl and invert the pudding onto the serving plate.
- Carefully remove the bowl and the cling wrap and slice and serve immediately with dollops of whipped cream. Summer pudding is best served within 24 hours – it does not keep well longer than that.
