This is especially good served with lots of whipped cream. Hope you enjoy it.


  • 3 lbs mixed berries (use any combination of raspberries, blueberries, cranberries,red currants, strawberries, blackcurrants)
  • l cup sugar (increase this amount to 2cups if you use a ,lot of red currants or cranberries)
  • 8-10 slices of good white bread, crusts removed.


Wash and rinse the fruit and remove any stems, leaves, and so forth. Put in a saucepan, add the sugar and cook over low heat, stirring frequently til sugar has dissolved.
Grease a 1-quart pudding bowl and line the bottom and sides with all but three slices of the bread. Make sure that there are no gaps between the seams, trim the slices so they fit together exactly
Pour the fruit mixture into the bowl over the bread and cover the top with the remaining slices of bread, which should also be fitted together so that there are no crackes.
Cover the top of the bowl with a flat plate that fits neatly inside the rim and put a heavy weight on top of the plate. If you do not have such an object, an unopened can may be substituted. Refrigerate over night.
Before serving, remove the plate and run a knife gently around the inside of the bowl. Turn the pudding onto a serving dish. The fruit will have completely saturated the bread and it will be a wonderful dark purple color.

Serves 6

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Submitted 6/13/05.
Source: My files
Submitted By: Dorothy Painter
Summer Pudding