• 10 slices good sourdough bread, crusts removed
  • 3 pints mixed berries PLUS additional berries for garnish
  • 2 cups water
  • 4 cups sugar
  • 1 cinnamon stick
  • Juice of 1 lemon
  • 4 packages unflavored gelatin
  • 1/2 cup cold water
  • Whipped cream
  • Mint for garnish


Oil inside of 5(1-cup) molds or 1 large mold. Line sides and bottoms with sliced bread. Wash, drain and clean fresh berries.

In saucepan, combine water, sugar, berries, cinnamon and lemon juice; simmer for 5 minutes. Strain, reserving cooked berries.

Soften gelatin in cold water; let stand 5 minutes; then add to hot berry juice. Stir until gelatin is completely dissolved.

Fill each mold with reserved cooked berries. Pour hot juice over until bread is soaked and molds cannot contain any more. Cover molds with foil and place stiff cardboard on top. Weight down with a can a refrigerate overnight.

Just before serving, remove cardboard and foil; run knife around the edges to loosen pudding; invert onto plates and garnish with whipped cream, berries and fresh mint. If you like, butter the molds heavily and coat with sugar.

Serves 5.

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Submitted 6/13/05.
Source: Home Cooking: July '95
Submitted By: Linda Wilson
Summer Pudding for the Queen"