A Sweet Ending for a Family – or Fancy – Dinner

This no-bake English summer pudding takes advantage of fresh berries, including strawberry, raspberry, blueberry, blackberry, and currents. Use one type of berries or combine small amounts. The delicious sweet can also use your frozen or canned berries to great advantage.

Surely you’ve already guessed that it’ll be gluten-free if you use that kind of bread!

Summer Pudding

Serves 6

Ingredients

7 slices soft white bread
Butter, soft
3 cups berries
1/2 – 2/3 cups sugar
1/3 cup water or berry juice
Heavy cream

Butter each slice on one side. Set one slice away for later.

Line a 3 – 4 cup bowl with 6 slices bread, butter facing out. Leave the tops sticking up above the bowl.

Cook fresh berries, sugar, and water for 10 minutes. Canned berries don’t need cooking. Frozen berries need only be tossed with sugar.

Pour in berries.

Top with the reserved slice of bread, then fold the tops of other slices inward to fully cover top of the dessert.

Place a saucer on top and press down. Pour off and save excess juice, if there’s too much.

Chill at least 6 hours.

Serve from the bowl with cream and excess juice or turn out the pudding and decorate.