Best 5 Summer Berry Pudding Recipes

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Summer berry pudding is a classic dessert that is perfect for any occasion. It is easy to make and can be made with a variety of berries, making it a versatile dish that can be tailored to your own taste. Whether you are looking for a quick and easy dessert to serve at a potluck or a special treat to enjoy on a summer evening, summer berry pudding is sure to please.

Here are our top 5 tried and tested recipes!

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Chris Ford

Categories     Dessert     Fourth of July     Picnic     Quick & Easy     Mother's Day     Backyard BBQ     Summer     Family Reunion     Shower     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

2 pints strawberries, hulled, quartered
2 pints blueberries
2 pints blackberries
2 pints raspberries
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices
6 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Special Equipment
A 9"-10"-diameter springform pan

Steps:

  • Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
  • Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
  • Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
  • Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

ANGEL BERRY SUMMER PUDDING



Angel Berry Summer Pudding image

What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 12

Number Of Ingredients 8

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
3/4 teaspoon rum extract
4 cups sliced strawberries
2 cups raspberries
Frozen (thawed) whipped topping, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
  • Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  • Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
  • Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg

BERRY SUMMER PUDDING FROM WOMAN'S WORLD 6/22/09



Berry Summer Pudding from Woman's World 6/22/09 image

Very easy summer treat! For an extra treat, stir 2 Tbsp orange-flavored liqueur, such as Grand Marnier, into the pureed berry mixture.

Provided by PMHawk

Categories     Gelatin

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (10 ounce) angel food cake
2 (3 ounce) packages strawberry flavored Jello gelatin
1 1/2 cups water
1 1/2 cups white grape juice
8 cups assorted berries
whipped topping (optional)
mint (optional)
2 tablespoons Grand Marnier (optional)

Steps:

  • Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
  • Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
  • Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
  • In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
  • With slotted spoon transfer 1/2 the berry mixture to dish.
  • Top with 1/2 the cake slices in even layer; press down.
  • Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7" plate over pudding; top with heavy can.
  • Refrigerate at least 6 hours or overnight.
  • Open plastic wrap and invert pudding onto plate; remove plastic wrap.
  • If desired, garnish with whipped topping, berries and mint.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Chuck Hughes

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 5

6 cups assorted summer fruit (like blueberries, strawberries, raspberries, and blackberries) plus more for garnish, well-rinsed and drained, and fresh or frozen cranberries, thawed
1 cup sugar (add more sugar if using cranberries or red or black currants)
1 loaf homemade-style, sliced white bread, crusts removed
1 pint heavy cream, for garnish
2 tablespoons brown sugar, for garnish

Steps:

  • In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
  • Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
  • Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
  • Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
  • On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
  • Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.

BERRY SUMMER PUDDING



Berry Summer Pudding image

Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.

Provided by Melissa Clark

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 6

3/4 pounds mixed berries (about 6 cups)
1/2 cup sugar, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Few drops of rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

Steps:

  • To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
  • Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
  • Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

  • Choose fresh, ripe berries. This will ensure that your pudding is bursting with flavor.
  • Don't overcook the berries. They should be cooked until they are just soft, but still hold their shape.
  • Use a variety of berries. This will give your pudding a more complex flavor.
  • Add some lemon zest. This will brighten up the flavor of the pudding.
  • Serve the pudding warm or cold. It's delicious either way!

Conclusion:

Summer berry pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up fresh berries, and it's sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give summer berry pudding a try!

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