Although nearly everybody knows of this wonderful dessert, authentic recipes for it are rare.–Elizabeth David
LC Authenticity Can Be Overrated Note
With apologies to Ms. David, who deems only summer pudding made with raspberries and red currants to be a proper summer pudding, we’re partial to the thinking that any berries—including a melange of the tiny orbs—tend to make a pretty darn good pudding. We especially like jumbling assorted varieties and oohing at the tie-dye effect. What can we say. We’re rebels.
- Quick Glance
- 20 M
- 25 M
- Enough for four people
IngredientsEmail Grocery List
Recipe Testers Reviews
This was a pleasant surprise for a dessert. I’ve often seen it, but never made it — I always assumed I wouldn’t really care for it, even though I’m a berry lover through and through. My husband, being British, really enjoyed it, as it brought back fond childhood memories for him. It has the right blend of sweet and tart, which I always appreciate in a dessert. Using bread instead of cake or pastry really tones down the sweetness.
This had a nice amount of juice left over, even after the juice turned the bread a lovely berry red, so I drizzled that over the top. I omitted the cream and found the dessert to be perfect on it’s own. A wonderful no-bake dessert for a hot summer day.