Summer Pudding

This image courtesy of Joseph DeLeo



Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbrunch, dinner, tea

Taste and Texturefruity, sweet

Type of Dishdessert, fruit, pudding


  • Thin slices of white bread with crusts removed
  • 1½ pints raspberries
  • ½ to ¾ pint currants
  • 1 cup sugar


  1. Line a 1 to 1½ quart pudding mold or bowl with the bread slices. Combine the fruit and sugar in a heavy saucepan, and simmer over low heat about 4 minutes to start juices flowing. Cool. Reserve some of the fruit juices. Pour the cooled fruit into the bread-lined mold and top with slices of bread. Cover with a plate or other flat object which will fit inside the mold, and weight it well. Let the pudding rest in the refrigerator overnight. To serve, unmold in a rather deep dish, and serve with the reserved juices, heavy cream, or whipped cream


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