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English Summer Pudding

  • Yield: 6 to 8 servings


  • 1 loaf homemade style white bread, such as challah or brioche, crusts removed
  • 6 to 8 cups assorted summer fruit, such as blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) cut in half or quarters
  • 1/2 cup sugar
  • 2 tablespoons Ruby Port or brandy
  • 1 pint heavy cream
  • 1/4 cup sugar


  • In a large saucepan, heat the fruit, sugar and wine and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes.
  • Line a large bowl (about 6 to 8 cup capacity) with plastic wrap.
  • Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.
  • Remove the fruit from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices. Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Add two heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight.
  • In a large bowl, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
  • To serve, remove the weights and plate and unwrap.
  • Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap.
  • Spoon the reserved fruit juices over the top and serve with sweetened whipped cream.