Summer Berry Pudding

Presented by: Chef Leslie Mackie from Macrina Bakery & Cafe

Serves 8


  • 1 loaf Brioche or challah bread
  • 1 1/4-ounce packet plus 1 teaspoon powdered gelatin (or 5 gelatin sheets)
  • 1/2 cup water
  • 4 cups blackberries
  • 4 cups raspberries
  • 3 cups blueberries or strawberries, sliced
  • 1 3/4 cups sugar
  • 1/2 teaspoon lemon zest


Line 8 small coffee cups with plastic wrap. Extend wrap at least 2 inches over the edge of each mold. Remove crust from bread and cut in 1/4-inch slices. Cut circles to fit the top and bottom of mold and then strips for the sides of the mold. (The top circle maybe larger than the bottom circle based on the size of the cup.) Soak gelatin in cold water.

Place half the berries and all the sugar in a saucepan. Bring mixture to a simmer to release berry juices and dissolve the sugar. Add the remaining half of the berries and simmer for a minute or two. Stir in lemon zest. Remove mixture from the heat and let cool for 5 minutes. Add the softened gelatin to the berry mixture and mix well.

Ladle berry juice and berries into each cup, making sure the bread is saturated and there are lots of berries in the cavity. Top with a round of bread cut to fit and cover well with juice. Wrap the plastic up over the top and seal the unit up. Weight with a sheet pan on top and let chill for 8 hours.

To serve, unwrap top and invert pudding onto a serving plate. Remove the remaining wrap. Serve with sweetened whipped cream and berries for garnish.

Note: You may use a 12-cup Bundt pan as a mold instead. Cut bread slices in half, instead of strips, for the sides of the pudding. Use 3 full cans of beans, instead of a sheet pan to weight down the pudding while it chills for 8 hours.



I'm English and have been making this for years, usually with blackberries, raspberries & blueberries and plain white sliced bread using one basin, like Guest 7. NO GELATIN ! The secret to the success of this dessert in my opinion is the weight on the covering plate which must sit on the pudding (I use cans of beans). I can't see how the weight on the coffee cups via a sheet pan would be sufficient. It's also a lot more trouble & fiddly than one pudding.


My family have made this every summer for years and love it! We use whatever fruit is available - black and red currants, raspberries, strawberries,black and blue berries.Sugar to taste.
No gelatin! Made as your previous guest suggests. Can be refrigerated for several days if need be. Served with whipped cream even better!


Summer Pudding has been my favorite dessert since I was a kid, I love it. We never used jel, just the
Natural juice from strawberries,raspberries and red and black currants. Wonderful.


This pudding was known in my house as Malvern Pudding. My mother made it in a white glazed pudding basin. No gelatin was used, just the fruit juice which contains pectin. The weight was a 5# scale weight put on top of a covered plate. The basin was put on the stone floor of the pantry overnight. It was usually stale, or drier bread that was used to soak up the juices. As there were few refrigerators in use in the 50's my mother served the pudding with Bird's custard or evaporated milk. Red and black currants and raspberries/blackberries were the usual fruits for this special summer delight.
Interesting to see how restaurant chefs have changed the ingredients and presentation - but I'm sure the original old fashioned recipe is better and has less calories!

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