Summer Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 12 oz. blueberries (fresh or frozen)
  • 12 oz. blackberries (fresh or frozen)
  • 12 oz. raspberries (fresh or frozen)
  • 1 c. sugar
  • 1 loaf firm white sandwich bread (I would recommend against Wonder bread as it's just too squishy -- a potato based or buttermilk bread would be better. You won't use the entire loaf, but it's approximate)
  1. Combine berries and sugar in a saucepan. Cook over medium low heat, stirring occasionally, until the berries have released their juices and the sugar is dissolved.
  2. Cut the crusts off several slices bread. Cut bread into shapes that will line a loaf pan completely, with no gaps.
  3. Put approximately half of berry mixture in bread lined pan. Cut additional slices of bread to form a lid on the berries. Add remainder of berries on top of the bread, and create another "lid".
  4. Cover with plastic wrap, weight down if possible, and store in refrigerator for a few hours until the bread is entirely suffused with berry juices. Turn out on a platter to serve, and scoop into bowls with whipped cream.
Recipe by The Domestic Front at