Summer Pudding


I am always surprised that this dessert never became an American mainstay, as it has in England, for it is a natural, given any occasion where you have lots of summer berries. It is very easy to prepare and since it has to be done beforehand, it’s perfect for dinner parties. Can there be anyone who doesn’t like it? Use whatever mixed berries you can find.


  • cups strawberries, hulled
  • cups raspberries
  • 1 cup red currants, stemmed
  • 1 cup blueberries, loganberries, or ollalieberries
  • 1 cup sugar
  • pinch salt
  • ½ cup medium sugar syrup
  • 2 cups raspberry puree
  • 10 to 15 slices dense white bread, crust removed
  • 2 cups custard


Coarsely chop the strawberries and put them and the other berries in a saucepan. Add the sugar and salt and cook over high heat until the berries are heated and just beginning to bleed their colors, about 5 minutes. Remove from the heat and cool.

Mix the syrup and the raspberry puree.

Line a 2-quart pudding mold or other deep bowl with cheesecloth. Dip both sides of some of the bread slices in the berry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the berries, ending with bread to completely cover the top.

Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.

To serve, unmold the pudding onto a serving platter, slice, and serve with the custard.