Go Back
Print

English Summer Pudding

This traditional British pudding is one of the easiest desserts to make!

Course Dessert
Cuisine British
Keyword english summer pudding
Prep Time 10 minutes
Refrigerate 1 day
Total Time 1 day 10 minutes
Servings 8 servings
Calories 129 kcal
Author Lili Ladaga

Ingredients

  • Nonstick cooking spray
  • 8 slices low-sodium sprouted whole-grain bread crusts removed, divided use
  • ¾ cup fresh strawberries or thawed frozen strawberries
  • ½ cup fresh blackberries or thawed frozen blackberries
  • ½ cup fresh raspberries or thawed frozen raspberries
  • ¼ cup fresh raspberries or thawed frozen raspberries
  • 2 Tbsp. raw honey
  • 6 tsp. reduced-fat (2%) plain yogurt

Instructions

  1. Line a 2-quart dish, lightly coated with spray, with 4 slices of bread. Set aside.
  2. Combine strawberries, blackberries, blueberries, raspberries, and honey in a large bowl; slightly mash berries. Mix well.
  3. Top bread with berries and remaining 4 slices bread.
  4. Cover tightly with plastic wrap; top with something heavy, like a saucepan. Refrigerate for 24 hours.
  5. Portion pudding into 8 serving bowls; top each with 1 tsp. yogurt.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.