Almost Summer Pudding

Ingredients (7)

  • 2 pounds washed, hulled, and quartered strawberries
  • 1 pound raspberries
  • 12 ounces blueberries
  • 1/2 cup granulated sugar
  • 3 tablespoons orange liqueur, such as Grand Marnier
  • 10 (3/4-inch-thick) slices brioche, crusts removed
  • Chilled whipped cream, for serving
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Almost Summer Pudding

This is called “Almost Summer Pudding” because we’re making it with the first berries of spring. As in the beloved British dessert known as summer pudding, the berries marry up with bread and liqueur for a sweet, floral, glorious treat. The brioche in this pudding doesn’t come out as dark red as the bread in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud.

Game plan: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving.

This recipe was featured as part of both our Resurrecting Easter Brunch menu and our Picnic Recipes photo gallery.


  1. 1Combine berries, sugar, and orange liqueur in a large, nonreactive bowl and stir to coat the fruit. Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
  2. 2Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides. Press the plastic wrap into the bowl so there are no air bubbles.
  3. 3Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly. (You may have to overlap the slices, and you should have a few left over to cover berries.) Set aside.
  4. 4Once the fruit has rested, pour the berries and juices into the brioche-lined bowl, pressing down so they all fit. Top with remaining brioche, taking care to cover exposed berries. Press firmly on the top bread pieces to flatten them and push the juices into the bread. Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top. Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
  5. 5To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl. Remove the plastic wrap and serve the pudding sliced, with whipped cream and additional berries if desired.

Beverage pairing: Doisy-Daëne Sauternes, France. Something sweet and racy will be nice with this dessert, and any number of sweet wines could work. In this case, a good choice is Sauternes. Its peach, pear, and apricot flavors will complement but not mimic the berries, and it has the weight and richness to hold up against the cream.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...