Summer Pudding

Be the first to add a photo of this recipe!
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Metric measurements


5cups fruit small, raspberries, blackberries, gooseberries, or currants*
2tablespoons water
1cup sugarVideo
8slices bread white
1x heavy whipping cream whipped to soft peaks and berries, for garnish*
* not incl. in nutrient facts


Wash the fruit, then cook in a saucepan with the water and sugar until slightly softened.

Do not overcook. Remember if you use gooseberries or currants to begin with them as they take longer to cook than raspberries, or blackberries.

Do not use blue berries. Cut the crusts off the bread and arrange the slices in the bottom and around the sides of a 3- cup bowl or mold.

Reserve 2 or 2 slices for the top. Pour the fruit and juice while warm into the bowl.

Place the remaining bread slices on top, trimming to fit.

Place a saucer on the pudding and refrigerate for several hours or overnight.

Unmold and garnish with whipping cream and berries.

First published: last updated: 2012-09-22

Custom Search
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 2175% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 227mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?