Little Summer Berry Puddings

summer berry puddings

When the weather reaches almost 100 degrees at my house, the last thing I want to do is turn on a HOT oven.  During the summer months, I crave recipes that require very few ingredients and effort. Because when it’s hotter than heck, even putting an apron on can feel like too much work.

whipped cream on top

Raspberries+ Sugar+ Milk= Dessert Alchemy. This recipe requires such little effort for a really big payoff. Toss juicy red raspberries in sugar and let them sit. Slightly soak rounds of bread in milk. One berry layer, one milky bread layer, smoosh & repeat. A small stint in the fridge… Invert, add a dollop of whipped cream followed by berries on top and then what do you get? Cold juicy summer berry studded puddings that are light, decadent, dark red & delicious. If you need me, I’ll be huddled over my A/C vent eating one of these.

And we’re off!

Raspberries, sugar & a bowl.

raspberries & sugar

Put them together and stir. Let sit for 30 mins.

mix

White bread. Cut the crusts off. Freeze the crusts. Make breadcrumbs one day.

BREAD

Find a cup the size of the inside of your ramekin. Cut out bread circles!

making summer puddings

Raspberries are ready!

macerating

Fill a pie plate up with the milk. Get your assembly line going.

assembly

Dunk your bread. Whatever you do, don’t look at my chipping glitter nail polish.

dip

Put the milky bread in the ramekin.

plonk

Top with berries. Spread a little. REPEAT both steps.

layer

Top the final layer with berries.

filler up

Wrap them up and place a can on top of each ramekin. Put on a big plate and pop in the fridge.

smoosh

A few hours later you have THIS. Invert on the serving plate.

4 hours later

Add whipped cream on top & a few berries.

summer berry puddings

EAT!!

Little Summer Berry Puddings

Makes 4

(recipe from The Canal House Cookbook, Vol. 1)

  • 4 cups fresh raspberries
  • 1/4 cup sugar
  • 12 slices white bread, crusts removed
  • 1 1/2 cups milk
  • 1 cup softly whipped cream

Put the raspberries in a bowl and sprinkle the sugar over them. Shake the bowl to mix them together without crushing the berries. Set aside to macerate for half an hour.

You will need four 6-8-ounce ramekins for your pudding molds. Cut a circle out of each slice of bread, using a ramekin as a template. Pour the milk into a wide dish.

Working with one circle of bread at a time, quickly dip the bread into the milk until just moist but not soggy, then press it into one of the ramekins, lining the bottom. Cover the layer of bread with a generous layer of berries. Make another layer with the moistened bread and berries, then add a third circle of moistened bread. The ramekin should be filled to (or even swollen above) the rim. Layer the remaining 3 ramekins in the same fashion, using the remaining bread and berries. Spoon any juices over the top.

Put the filled ramekins on a small tray or baking dish, loosely cover each one with plastic wrap or parchment paper, and set a heavy dish directly on top of them as a weight to press the layers together.

Refrigerate the puddings until the bread and berries have completely melded together, about 4 hours. They’ll keep well in the refrigerator for up to 24 hours.

To serve, uncover the ramekins and run a small knife around the inside edges. Invert each pudding onto a dessert plate and unmold it gently. Sprinkle the puddings with some sugar and put a nice spoonful of whipped cream on top.

Related Posts Plugin for WordPress, Blogger...

32 Comments

say something
  • July 5, 2011

    whoa! this looks amazing.

  • Sarah
    July 5, 2011

    Very clever! I would never have thought of this, but it seems very light and refreshing.

  • July 5, 2011

    that looks really good! you fancy!

    • July 6, 2011

      I know you are but what am I? :P

  • July 5, 2011

    Just the best idea…also “make breadcrumbs someday” speaks to me. Me, the woman with at least three separate freezer bags of baguette remnants in her freezer.

    • July 6, 2011

      Haha! Do you know how many half eaten bananas I have in my freezer also? LOTS. I guess one day I could make a banana bread pudding….

  • July 5, 2011

    so few ingredients and no oven…heck yes!

  • July 5, 2011

    Yummy! This is easy breezy (emphasis on the breezy). Thanks for sharing. By the way, your photos look amazing. Rasberries=excellent photo subject matter.

  • Becky
    July 5, 2011

    YUM! I want that right now so bad!

    • July 6, 2011

      I’ll make you some. Promise!

  • July 5, 2011

    oh jyum. that sounds delicious and looks so so cute!

  • July 6, 2011

    {sigh}
    This looks perfect. Almost too pretty to eat.

  • Sophia
    July 6, 2011

    What kind of white bread do you suggest? Sounds like such a simple question but I NEVER buy white bread so I’d be clueless! This looks so summery, thank you!

    • July 6, 2011

      I never buy white bread too! I used Buttermilk bread and it turned out really good!

  • July 6, 2011

    Mmmm this looks so tasty. Beautiful recipe!

  • July 6, 2011

    my grandma makes a summer pudding similar to this but soaks the berries in chambord (or other berry liqueur) soooo yummy

  • July 6, 2011

    Yum! Easy, cheap and my 1 year old can eat it too. That’s my kinda dessert. What do you think of vanilla in the milk?

    • July 6, 2011

      I was actually thinking about that this morning. It would be good with vanilla soymilk if you you’re vegan. If you aren’t, then I’d use just a little! The raspberries have enough sugar in them :)

  • It’s freezing where I am at the moment so all I’m dreaming about is hot steamy desserts (albeit with a dollop of ice cream!). But these look simple and oh-so yummy. Would love to try with strawberries as well. (PS love your fingernail caption – I swear I didn’t look).

  • Michelle
    July 7, 2011

    Oooooh, prettyyyy! What size ramekins did you use?

  • July 8, 2011

    ooh, this looks dang good.
    and purdy too.

  • Rocio
    July 14, 2011

    This is just genius.

  • July 15, 2011

    oh god. i can’t get over this. it’s just too good. and i happen to have raspberries in the fridge. hand picked.

    • July 16, 2011

      oooh! you should do it!

  • Madeline
    July 30, 2011

    Just made this! I used it vanilla almond milk and it was delicious. Two of mine turned out a little lopsided because the cans I used were too tall to stand upright in my refrigerator.. but still very cute. Served them to some friends for dinner and everybody loved em. I think this would be awesome if you spiked the whip cream with some raspberry liqueur, I didn’t have any but I’ll try it next time. thanks for such an easy but appealing summer dessert!

  • Beth
    November 25, 2011

    These are so adorable! I have been scouring the Internet looking for something like this. I saw someone make a cake on tv similar to this by layering white bread, berries and butter in a springform pan then letting it set in the fridge. Thanks for the recipe. I am going to make this soon even if it is cold out.

    • November 25, 2011

      Fantastic! Let me know how it goes!

  • June 4, 2012

    wow! these look so delicious and simple to make! thanks for the recipe
    : )

Leave a reply

*
*

Trackbacks & Pings