Berry Pudding
6 servings
30 minutes
Berry pudding is a classic British dessert that combines the freshness of summer berries with the delicate texture of bread soaked in fruit juice. Its history dates back to the 19th century when 'summer puddings' became popular in England. The bright and rich flavors of black and red currants, raspberries, blackberries, and strawberries are harmoniously complemented by the light sweetness of cane sugar. The bread absorbs the juice, turning into a soft base that contrasts with the juicy berries. This dessert is served chilled, and cream adds extra tenderness to it. Ideal for warm summer evenings or festive tea parties, it surprises with its rich flavor and vibrant appearance.
1
Put all the berries except for the strawberries in a large pot with 125 ml of water and heat for 5 minutes. Add the strawberries and remove from heat. Add sugar to taste and let cool.
- Blackcurrant: 150 g
- Red currant: 150 g
- Blackberry: 150 g
- Raspberry: 150 g
- Strawberry: 200 g
- Cane sugar: 125 g
2
Cut the crusts off the bread and place them in 6 small pudding molds. Cut 1 piece for the bottom of the mold and line the edges with strips. Pour a small amount of berry juice into a bowl and gently moisten one side of the bread before placing it. Place it with the wet side down.
- White bread: 8 pieces
3
Place the berries in the center of the molds and add some juice. Cover with the remaining bread, moist side up. Cover with plastic wrap and place small plates on top. Put a weight on the plates. Place on a baking sheet and refrigerate overnight.
4
Before serving, flip the puddings onto serving plates and drizzle with the remaining berry juice. Serve with cream.
- Cane sugar: 125 g