Summer Berry Pudding

Easy, Moderate, Complex

Yield: 6 servings


  • 1 loaf homemade-style, sliced white bread, crusts removed
    6 cups assorted summer fruit (1.5 litres)
  • blueberries
  • strawberries
  • raspberries
  • blackberries, All rinsed well and drained
  • fresh or frozen cranberries, thawed
  • 1 cup sugar (use the higher amount if using cranberries or red or black currents) (250 ml)
    • 1 pint sour cream (500 ml)
    • 2 tablespoons brown sugar (60 ml)


  1. In a large saucepan, add 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.
  2. Line a large pudding bowl (about 6 cup capacity) with plastic wrap allowing lots of overhang.
  3. Remove crusts from 10 – 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.
  4. Remove berries from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, top with a final layer of bread and spoon a bit more of the juices over the top to colour the top layer of bread evenly.  Reserve the remaining cooking juices for serving.
  5. 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.
  6. On serving,  whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
  7. Gently invert bowl onto a large serving dish, shaking it lightly to loosen.  Peel plastic wrap off and spoon the reserved juice all over, to soak any bits of bread that still look white.
  8. Serve as is party style with a bowl of whipped cream on the side or cut individual wedges, add a dollop of cream and a berry or two for garnish.