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English Summer Pudding with Blueberry Lavender Syrup

English Summer Pudding

An easy way to make an elegant berry dessert inside of a bread mold. A British classic
Course Dessert
Keyword British puddings, english summer pudding, low carb berry desserts, summer desserts
Prep Time 30 minutes
Cook Time 10 minutes
Servings 8
Calories 228kcal
Author dorothy stainbrook


  • 2 1/2 cups raspberries
  • 1 1/2 cup blackberries
  • 1 1/2 cups blueberries can substitute currents
  • 1 1/2 Tbsp Chambord liqueur
  • 3/4 cup sugar may need more or less depending on tartness of berries
  • 12 slices firm white sandwich bread Brioche is nice, Pepperidge Farm works well
  • Blueberry Lavender Syrup to pour over top optional
  • mixed fresh berries for garnish optional
  • whipped cream optional (alternatively use ice cream)


  • Combine the berries, Chambord, and 1/2 cup of sugar in medium-size saucepan and place over low heat. Cook until sugar has just melted to form a light syrup and the berries are barely warm, about 2 minutes. Remove pan from heat and set aside.
  • Using a sharp knife, trim the crusts from the bread, keeping slices as large as possible. Cut the bread into diagonal halves.
  • Line a medium size bowl (about 1 1/2-quart) with plastic wrap, allowing generous overhang on sides. Smooth plastic on the bottom, and around the sides of bowl.
  • Line the bowl with the bread, puzzle-like, into the bottom and up the sides of the bowl. Make sure the bread slices fit right next to each other snugly, leaving no gaps.
  • With a slotted spoon, transfer half the berries to the bread-lined bowl, spreading them out evenly. Sprinkle 2 Tbsp sugar over the berries, and then cover fruit with 2 pieces of the bread. Spoon remaining berries over the bread, then sprinkle with remaining 2 Tbsp sugar. Pack the fruits so they are level with top of bread lining and cover berries with remaining triangles of bread, leaving no gaps. Reserve any remaining juice from the fruit and set aside.
  • When the top layer of fruit is covered with bread, pull the overhanging plastic wrap over the top and place a plate over the top, so that the plate is flush with the bread. Add 2 heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated. The idea is to place a total of 2-4 lbs weight on the pudding to help it turn into a mold.
  • To serve, remove the weight and unfold the plastic wrap that covered the top and let it hang over the sides. Place a large dinner plate upside down over the top of the pudding bowl and tun the bowl upside down onto the plate. Gently lift the bowl off of the bread mold, then peel off the plastic wrap.
  • To serve, use a sharp knife to cut the pudding into slices. Serve with whipped cream or vanilla yogurt or ice cream. Garnish with Blueberry Lavender Syrup, fresh berries and mint if desired.


**Note: Nutrition facts do not include serving suggestions of whipped cream, ice cream or garnishes.


Calories: 228kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 185mg | Potassium: 165mg | Fiber: 6g | Sugar: 27g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 2mg