You can’t spend a summer in England without enjoying this really easy dessert. Served simply with fresh cream, whipped or as it comes (my favorite).
No Bake Summer Pudding
This is a no-bake dessert. There is a little cooking involved, which is just melting sugar into water and mixing with the fruit to make a sauce. Can this really be called cooking? Now I know what you may be thinking. Bread??? Yes, it creates a cake-like casing around the fruit and it’s pretty genius when you think about how easy a fruit dessert can be.
The ‘dome’ of the pudding is made by first lining the bowl with the bread pieces, that have been soaked in the juices produced by the fruit. You don’t have to make them perfect, but they do need to fit together with no gaps. When the pudding is weighted and left to sit in the fridge, it is compacted and sets and holds together to stay formed.
Berries for Summer Pudding
Most commonly used fruit are blackberries, raspberries and blueberries (I like strawberries too). Less common berries are red, black, pink or white currants, loganberries and cherries. Traditionally, this recipe is made with everyday, run-of-the-milll sliced white bread. I chose to change it up a little and use sliced brioche bread. It is delicious using either. The history of summer pudding, dates back to the 19th century and has also been known as hydropathic pudding. Hydropathy, now known these days as hydrotherapy. Not sure why. If you’ve made this British Berry Summer Pudding, leave a comment (or question) below. I love to hear from my readers.
More Berry Recipes:
Mixed Berry Fruit Cobbler with Pecan Topping No Bake Berry Lemon Tartlets Blueberry Coconut Frozen Yogurt Popsicles
