Summer Mixed Berries Pudding
Submitted by happyzhangbo
Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.
YIELD
4 servingsPREP
6 minCOOK
15 minREADY
6½ hrsThis is the quintessential British summer dessert, and it couldn’t be simpler. Fresh strawberries, blueberries, and raspberries get cooked down briefly with honey into a warm, ruby-colored compote that soaks into slices of white bread.
Layered into ramekins and weighted down overnight, the bread transforms into something almost cake-like, saturated with berry juices and holding its shape when you flip it out onto a plate.
The color alone is worth making this. Deep purple and crimson with a glossy sheen from the reserved berry sauce spooned over the top.
Just 7 ingredients and a little patience while they chill, and you’ve got an elegant, no-bake dessert that tastes like summer itself.
Pro Tips
- Use sturdy white bread, not artisan or sourdough. Plain sandwich bread absorbs the juices best and holds together when unmolded
- Weight each ramekin with a 15-ounce can to compress the layers and help everything set into a solid dome
- Chill for at least 6 hours, but overnight is best. Two days in the fridge makes them even more intensely flavored
- Run a knife around the edge before inverting so it releases cleanly onto the plate
Ingredients
Directions
Put a 8-ounce (1-cup) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish.
Repeat with the remaining 7 slices of bread.
Mix together berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, about 5 minutes.
Reserve ⅔ cup for garnish, cover and keep refrigerate.
Add 1 tablespoon of the remaining berry mixture in the bottom of each ramekin.
Top with a slice of bread.
Divide the remaining berry mixture among each, then top with another slice of bread.
Put the puddings on a large plate to catch any overflowing juices.
Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding.
Refrigerate for at least 6 hours or up to 2 days.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate.
Top the puddings with the reserved berry mixture.
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