Summer pudding with berries
8 servings
60 minutes
Summer pudding with berries is a true embodiment of the sunny season in a dessert. This recipe has roots in Italy, where fresh berries and light sweet dishes are valued for their refreshing taste. The vibrant combination of strawberries, blackberries, raspberries, and currants creates a rich, sweet-tart flavor that is harmoniously complemented by white bread soaked in berry syrup. The finished pudding acquires a juicy texture, and its rich hue makes the presentation truly striking. Chilled, it is perfect for a summer evening, especially when paired with fresh berries and whipped cream. With its simplicity of preparation and refined taste, this dessert will become a favorite treat on any table.
1
First, make the sauce. Wash the berries (2 comments: set the strawberries aside for now, and I don't wash the raspberries as they lose their shape immediately). Let the berries drain in a sieve.
- Strawberry: 300 g
- Raspberry: 500 g
2
Pour 3 tablespoons of water and sugar into a pot. Heat over low heat until the sugar completely dissolves, stirring gently. Bring to a boil, boil for 1 minute, and add all the berries (except strawberries). Cook for 3 minutes over low heat, stirring very gently to ensure all the berries are in the sugar syrup (which will gradually take on a beautiful dark beet color).
- Cane sugar: 175 g
- Blackberry: 250 g
- Red currant: 100 g
- Raspberry: 500 g
3
Carefully strain the resulting juice into a bowl, leaving the berries to drain in the sieve.
4
Cut the crust off the bread; if the bread is not sliced, cut it into thin (not transparent :-)) pieces.
5
Choose a shape that will give you a beautiful pudding when turned over. Usually, a cone-shaped mold is used. In my case, it was just a medium-sized salad bowl.
6
Lay the form with food film overlapping, leaving the ends of the film hanging 15 cm over the edges of the form.
7
Dip the prepared pieces of white bread in our sauce one by one, being careful not to overdo it, so the piece absorbs the sauce but doesn't become mushy. Layer the soaked bread pieces in the mold, filling it completely (don't forget to leave a few pieces for the bottom of the pudding).
- White bread: 7 pieces
8
Carefully arrange the berries, alternating the prepared berries with strawberries (previously washed and dried on a kitchen towel).
- Strawberry: 300 g
9
Dip the remaining pieces of dough in the sauce for the bottom, cover the berries with them. Lift the hanging ends of the plastic wrap and cover the pudding. Place a plate on top and add a weight (cans, stones - see my photo).
- White bread: 7 pieces
10
Refrigerate for at least 6 hours, but preferably overnight.
11
To serve, remove the weights, unwrap the food film, place the serving plate on the pudding mold, and carefully flip the pudding onto the dish. Garnish the dish with fresh berries. Serve with whipped cream.
- Strawberry: 300 g