Recipe by CRAZYCRASH
"For best results, you will need to make this divine dessert the day before you plan to serve it."
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1 1/2 cups
I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup Splenda in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream.
I've had summer pudding in Britain and loved it, but this was not very popular at my house...we ended up tossing it. It was way too sweet and I had to make extra raspberry sauce to have enough. Luckily I was using raspberries from my garden, so I had access to more. Won't make this again.
This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread to soak up juice, and my weight (a small plate) was not heavy enough. Oh well, juast a speed bump on the road to a heavenly dessert.
I did not actually make this, my friend did for me for my birthday, while she used mixed berries rather than just raspberries, I must say...it was divine!!!!! I loved it :) Great recipe :)
This is great. I used a mixture of fresh raspberries, blackberries, red currants, blueberries and strawberries. The sugar content may seem large, however it is used to give the fruit a jam like consistancy and helps the desert set up. If you are not wanting to use as much sugar, substitute some of the sugar with gelatine or vegetarian equivalent (follow the packet directions), remembering that you will need to add some water as the sugar does provide some liquid once disolved.
Easy to make and uses ingredients that most people have around the house, with the exception of the fresh raspberries. I used frozen raspberries, which I think created too much juice. Also, the amount of sugar seems high, especially if served with sweetened whipped cream. But all in all an easy and delicious recipe. I had to dig into it before it was done because I couldn't wait any longer to try some! I haven't even dumped it out of the bowl yet, so I don't know what it will look like.
I was a little hesitant about the slices of bread but this was very tasty and really easy to do.
I used buttercrust homestyle white bread from the bakery (the best white bread ever IMO) and refrigerated the pudding overnight weighted down with two cans of veggies. I trimmed the crust off of the bread for appearance sake, so I added an extra slice of bread to compensate for that. There was a lot of raspberry juice puddling on the top, and the pudding did not release from the bowl when inverted. I'm not sure how this pudding should be presented, but I was hopeful that I'd be able to slice it. However, the only option I had was to spoon it into a dessert dish. I think the excessive juice affected the appearance of the dessert, and I will reduce the sugar to 1 cup next time to see if that helps. Perhaps just draining off a little of the juice before pouring it into the bread shell might help as well. Unusual recipe with an incredibly intense and sweet fresh raspberry flavor. In spite of not being able to unmold it, it was fabulous (and easy, too)!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Summer Pudding (English Style)
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 61
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