Summer Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This dessert signifies summer to me more than any other.

You can use a mixture of mixed berries, and red currants are a nice addition.


  • 3 pints strawberries, stemmed and quartered
  • ½ cup sugar
  • 2 pints blackberries
  • 2 pints raspberries
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons framboise liqueur
  • Pinch salt
  • 32 pieces Brioche, sliced 3/16 inch thick, crusts removed
  • 1 recipe Chantilly Cream

Eight 6-ounce ramekins, each 3 inches wide and 3 inches deep


Put the strawberries and sugar in a saucepot and cook over medium low heat for approximately 10 minutes, until the strawberries begin to give up some of their juice.

Add the blackberries and raspberries and continue cooking until the berries have broken apart, about 10 minutes more. Cool the berry mixture and add the lemon juice, framboise, and salt to taste.

Cut the brioche into 3-inch circles.

Pour about tablespoons of the berry “sauce” into the bottom of each ramekin.

Dip a piece of the brioche into the sauce, saturating the bread. Place the berry-soaked brioche in the ramekin. Spoon a tablespoon of berry sauce on top of the bread. Continue layering the puddings in this manner until the ramekins are very full, almost overflowing.

Cover the puddings with wax paper or plastic wrap. Place them on a baking sheet and cover with another pan or large pot and a 3 to 5 pound weight, compressing the puddings. Refrigerate overnight.

Unmold the puddings by running a paring knife along the inside edge of each ramekin and inverting them.

Serve with chantilly cream.