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Summer Berry Pudding


This year we are having Christmas at a friends house since neither of our parents will be in NZ. I have offered to do the dessert for 14 people and have opted for something less traditional, summer berry pudding and chocolate mouse roulade (posted later). I did a test run on the summer berry pudding this weekend, completely forgot how easy it is to prepare.

It may seem like there are a few steps to follow but it really is very easy and and the individual puddings look very impressive when served.  

For the Pudding – makes 12

  • 400g sponge or sandwich bread (bread is traditional but I have used sponge)
  • 100g strawberries, hulled and sliced in rounds
  • 100g blackberries, sliced 
  • 100g raspberries, halved 
  • cylinder mould for assembly
  1. Cut off all the crusts if using bread. 
  2. If using sponge, slice to the thickness of a loaf slice.
  3. Using a cutter the same diameter of your mould, cut out 24 rounds from the sponge or bread. You can buy moulds from good catering stores, if you can’t get hold of a cylinder mould use a tall glass tumbler lined with cling film which will prevent the dessert from sticking when you turn it upside down. I use my mini cake moulds.

Strawberry Coulis

  • 300g strawberries, washed & hulled
  • 100g castor syrup
  • 1 cup of water
  1. Place strawberries, water and sugar in a pan.
  2. Cook gently over a low heat until strawberries are soft and sugar has dissolved.
  3. Once cool, whizz in a blender or food processor. 
  4. Strain mixture through a sieve to remove seeds (this process is optional, if you’re not worried about the seeds don’t bother I don’t!). The coulis can be make several days ahead if you wish or even frozen.  
  5. If the coulis is too thick you can add some water to thin it down before using it.

Assembly of pudding

  1. Line a tray with greaseproof paper. 
  2. Place cylinder mould on paper. 
  3. Dip a sponge/bread round into the strawberry coulis to coat all over then place in cutter.
  4. Arrange a layer of strawberry slices in the cutter, then cover with another sponge/bread round dipped in coulis.
  5. Arrange a layer of blackberry slices on top of the sponge/bread, then cover again with another coulis-dipped sponge/bread round. 
  6. Finally layer raspberries and the last round of coulis dipped sponge/bread on top and press down lightly. 
  7. If you only have one mould, remove the mould by lightly pushing the sponge from the top while sliding the mould up. If you have more moulds then leave in place till you wish to serve the pudding. If you use a glass chill in glass before turning out onto a plate. 
  8. Place puddings in fridge until they are ready to serve, they can be prepared overnight. If you do prepare them overnight, pour another spoon  of coulis over the top of the puddings before serving them.
  9. To serve, use a palette knife and slide under the pudding and mould and place onto the serving plate.
  10. Garnish the top with strawberries, rasperries or blackberries and decorate the dish with some left over coulis, I drizzled this from a spoon.

Enjoy the compliments from guest on presentation when they see the individual puddings!

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