Summer Pudding

Summer pudding

White bread never tasted so good !!

Truth be told, I cannot remember when I last tasted white bread.  Give me whole grain, rye, sourdough, pumpernickel… anything but white bread.  My friend Angie knows that if I plan to bake my own bread I might have whole wheat or spelt flour on hand, but white bread is just not in the picture.

So you can imagine my eyebrows springing to my hairline when I saw that Oli added a loaf of white bread to the grocery shopping list.  “Really? White bread?”  His reply was “you will not believe how white bread is transformed in the recipe I am going to make.  You just have to trust me on this.”

And so he worked culinary magic and morphed a loaf of white bread and the first of the season’s ripe berries into English summer pudding.  No, not the smooth, creamy kind of pudding we know.  Apparently the English call any sweet dish served after the main course a pudding.  (So it is not uncommon for Brits to ask “what’s for pudding?” when inquiring about dessert.)  Anyway, summer pudding is an English classic in which plain ole white bread soaks up the season’s best berries resulting in one delectably decadent dessert.

July 4th celebrates our independence from Britain, but I don’t think that anyone would fault you for serving summer pudding at your holiday party.  Blue and red berries, served up with slightly sweetened white whipped cream.  Plant a small sparkler or a tooth pick size old glory atop this simple but luscious homage to summertime goodness and no one needs to know its origin.

Summer Pudding

Choose a firm white bread for this recipe.
Make this a day before serving.

1 loaf firm, sliced white bread (day old and crust removed from all 4 sides)
1 1/2 cups raspberries
1 1/2 cups strawberries, cut to equal the size of the other berries
1 1/2 cups blueberries
1 1/2 cups blackberries
1 1/2 cups sugar
1/2 cup water

4 serving cups (1-cup size each)
Whipped cream

Line the cups
1.Cut bread into 4 circles that will fit into the bottom of each cup. Cut remaining bread into strips of a size that will fit the sides of the cup.
2.  Arrange side pieces so that they are snug against each other before adding the next slice. Dont overlap them but make sure they are snug.  Place bottom bread round in cup


Make the filling
1.  Place berries, sugar and water in a large skillet and bring to a boil over high heat. Gently mix to blend.  Cook for about a minute – not longer.  You should have a lot of sauce and the berries should remain firm and keep their shape.


Fill the cups
1.  Fill each bread lined cup to the top with berries and sauce.  Don’t be afraid to use a lot of sauce, as the bread will soak it up overnight.  Refrigerate remaining berries and sauce until serving.
2.  Place cups on a tray or in a container with sides and cover with plastic wrap.
3.  Refrigerate overnight.  

4.  To serve, simply turn each cup upside down over a serving plate.  The pudding should come out easily.  You can gently shake the cup if you do need to loosen it a bit.
5.  Spoon remaining berries and sauce onto plate and serve with whipped cream.


Have a Happy 4th!

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About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at
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9 Responses to Summer Pudding

  1. I love that you have shaped the white bread into a serving cup….an elegant way to make a pudding.

  2. That looks so good! Now that berries are in season I will add this to my list of recipes with berries to try.

  3. ieatsigrins says:

    Goshk, Olive, that looks pretty easy; but where’s the pudding part? 😉
    Thanks for planning tonight’s dessert!
    Going out to pick blueberries right now before it rains again.

    P.S. My “Must Make” list is getting a bit long and I have you to thank for that.

    • I guess we have the Brits to blame for the no pudding part. I can’t imagine asking what’s for pudding instead of asking what’s for dessert!

      Whatever you decide to call this – it is one easy, elegant and good to the last bite dessert.

      Hope you enjoy!


  4. nusrat2010 says:

    How artsy ! How smart ! How lovely ! I’m gonna try it right now ! Thanks a million for this gorgeous idea !

  5. rafnerlendsson says:

    I like puddings and pudding on a patriotic note, especially in blue, red and white, the colors
    in the Icelandic National flag. The colors stand for the “Blue mountains” ” The fire” and the “Ice”
    Greetings, Steinar and Dagrun

    • Hi Steinar!

      Nice to hear from you. Yes, pudding on a patriotic note – you said it well. Looks good and tastes good too!

      Thanks for the lesson about the Icelandic flag. Here is some information about the American flag.

      •The stripes represent the 13 original colonies.

      •The 50 stars represent the number of states.

      The Continental Congress left no record to show why it chose the colors. However, in 1782, the Congress of the Confederation chose these same colors for the Great Seal of the United States and listed their meaning as follows: white to mean purity and innocence, red for valor and hardiness, and blue for vigilance, perseverance, and justice. According to legend, George Washington interpreted the elements of the flag this way: the stars were taken from the sky, the red from the British colors, and the white stripes signified the secession from the home country. However, there is no official designation or meaning for the colors of the flag.


  6. Pingback: Three for an Alfresco Feast | All That Cooking

  7. What a great idea! Looks and sounds delicious!!!

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