Summer pudding

A no-cook English dessert made of red berries briefly cooked in a syrup, then molded into stale sandwich bread soaked in their juice. You unmold it the next day, very cold, with crème fraîche.

30 min
6 servings
Medium
Moderate
🇬🇧 United Kingdom

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Ingredients

500 g Mixed red berries (redcurrants, raspberries, blackberries)
150 g Sugar
4 tbsp Water
8 slices Stale sandwich bread

Optional extras

200 ml Thick crème fraîche

Nutrition facts

234 kcal per serving

Protein: 3.3 g
Carbohydrates: 48.9 g
of which sugars: 33.7 g
Fat: 1.5 g
of which saturated fat: 0.2 g
Fiber: 5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat the sugar and water in a saucepan over medium heat until the sugar is completely dissolved.
Add the red berries and let them simmer for 3 to 4 minutes, just enough to release their juice without falling apart completely.
Take the pan off the heat, drain the fruit while keeping the juice, then let it cool slightly.
Cut the bread slices without crusts and line the bottom and sides of a bowl or round mold, soaking them in the juice.
Pour in half the fruit, cover with a layer of soaked bread, then add the rest of the fruit and finish with a last layer of bread.
Place a plate on top with a light weight and refrigerate overnight.
The next day, unmold the pudding onto a serving dish and serve it cold with the crème fraîche and the remaining juice.