Quick Summer Pudding


  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint blackberries
  • 1 ½ cups sugar
  • 10 to 12 slices white bread, crust removed
  • Extra berries for garnishing
  • ½ pint heavy cream, whipped
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      406 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 47 grams sugars; 6 grams protein; 40 milligrams cholesterol; 215 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings


  1. Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
  2. Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
  3. Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl. Put weights on top and refrigerate at least six hours, until an hour before you’re ready to eat.
  4. Turn the pudding upside down onto a round serving dish. Patch up any white spots with the remaining fruit juice. Decorate with berries and serve. Pass the cream separately.
  • Before adding all the sugar to the berries, taste them. If they are very sweet, you can use less.

You Might Also Like