This traditional British preparation transforms sandwich bread and bright summer berries into a simple, sliceable dessert. Stale bread is best as it helps to soak up the fruit juice. Watch our how-to video.
Special Diets:
Ingredients
Method
Combine all berries and honey in a medium saucepan and bring to a boil.
Reduce heat and simmer, stirring frequently, until fruit is soft and juicy, about 10 minutes.
Remove from the heat and pour mixture into a strainer set over a large bowl to separate juice from berries. Let cool slightly.
Dip bread slices in berry juices and line a 2-quart bowl, piecing snugly together.
Fill the bread-lined bowl with cooked berries and top with remaining bread slices dipped in juices.
Pour any remaining juices over top of pudding in the bowl.
Top with a piece of parchment paper and a circle of cardboard that fits inside the rim of the bowl.
Top the cardboard with a heavy weight (small cast iron skillets or large cans work well); this process presses the mixture into a sliceable pudding. Refrigerate overnight or up to 2 days.
To serve, beat heavy cream on high speed in a large bowl until soft peaks form.
Beat in powdered sugar. Keep chilled.
Remove the weight, cardboard and parchment paper from pudding.
Gently run a rubber spatula along edges of pudding to separate from the bowl.
Place a serving plate upside down over the bowl and invert the bowl to unmold.
Slice and serve with whipped cream.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.