Summer Berry Pudding is a perfect recipe for those hot summer days… and nights. You can prepare it on the stove top in the morning, and let it chill all day. Or prepare it in the cool of the evening, and eat it the next day for an afternoon refreshment. I have altered the original recipe a bit, so now it’s a Summer Pudding Frozen Fruit.
I got the recipe from my friend, Michelle, who brought it from her home in England. Who says British food is bland? This refreshing blend of berries is sweet and tart and cool.
There is no actual baking involved in this recipe… you just have to cook the berries a bit. Make this recipe with fresh berries or Frozen ones. It just depends on what you have on hand. (I found Frozen to be much more convenient) I used a Buttermilk Bread.. it’s got a bit of heft, but it isn’t too dense. Plus.. it comes in a square, so it’s easy to cut.
In England it’s served with Clotted Cream or Hot Custard. In my kitchen… Vanilla Ice Cream or whipped cream.
Either way, it’s a treat!
Quick Look at Contents
Summer Pudding Frozen Fruit
Looking for a Pudding Mold?
Mason Cash In The Forest Fox Steam Bowl (British Term – Pudding Basin), Cream, 0.95-Quart, 6-1/4 by 6-1/4 by 3-1/2 InchesSteam Pudding/Cake Mold with Lid – 8 Cup Capacity7.5cm Set Of 4 Anodised Mini Pudding Moulds
Step By Step Photo Instructions for Summer Pudding Frozen Fruit
Line Your Pudding Basin or Container with Bread
Cut the Bread to fit… no crusts. For this I used a Buttermilk Bread… it has a bit more heft, but isn’t too dense.
Fill the space with the Berry Mixture
Cut a Piece of Bread to Cover the Top
Cover with a plate or something heavy to weigh it down and press it together…
Refrigerate for several hours or overnight
Turn out onto a place….
Slice and eat!
Kids Can Help Make Summer Pudding with Frozen Fruit
Let the kids line the pudding basin or container with the bread. They can use their safety scissors to cut the pieces to fit – like making a 3 dimensional puzzle.