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Berry summer pudding

Use any kind of soft berries for this easy pudding - a combination of berries produces the best result.


1 c confectioner's sugar (up to 1 1/2 cups if berries not sweet)
6 sli bread (crust removed, brioche style bread works best)


  1. Cut the bread to shape and fit against the bottom and sides of a 4 cups rounded pudding pan. Leave at least 1 slice.
  2. Wash and drain fruit, discard spoiled, and remove stems. Halve strawberries. Mix sugar and fruit in a bowl. Use more sugar if the berries are too acid. Put the fruit into the pudding mold. Press firmly. Top with the remaining slice of bread.
  3. Cover the pudding tin with a dish or tray that fits in and put a heavy weight on top. Keep in the fridge for 8 to 10 hours.
  4. Remove the weight and covering dish, run a knife through the edge to separate the pudding from the pan, turn over to a serving dish and serve with cream.
Total time
20 minutes
Cooking time
Preparation time
12 servings


This delicious pudding needs time in the fridge with a weight on top for the bread to soak the juices. Prepare it in the morning, before leaving for the day, and the dessert will be ready when you are back in the evening.


Bristish cuisine

Experiment with brioche bread.

easy, fruit
dessert, treats
British food recipes
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