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–+ servings

No-Bake Mixed Berry Summer Pudding - Fresh, Easy, and Perfectly Chilled

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Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients
  

  • Mixed berries (6 cups total) – A blend of strawberries, raspberries, blueberries, blackberries, and currants if you can find them. Use fresh or frozen.
  • Granulated sugar (1/2 to 3/4 cup) – Adjust to taste and berry sweetness. Start lower if your berries are very sweet.
  • Lemon juice (2 tablespoons) – Brightens the flavor and balances sweetness.
  • Lemon zest (1 teaspoon) – Optional, but adds a fragrant lift.
  • Vanilla extract (1 teaspoon) – Optional for a rounder flavor.
  • White sandwich bread or brioche (10–14 slices) – Day-old is ideal. Crusts removed for cleaner edges.
  • Pinch of salt – Helps the fruit flavor pop.
  • To serve: Lightly sweetened whipped cream, Greek yogurt, or crème fraîche.
  • Equipment: 1.5- to 2-quart bowl or loaf pan, plastic wrap, small plate, and something heavy for weighing down the pudding.

Instructions
 

  • Prep the berries. Rinse and gently pat dry. Hull and slice strawberries. If using frozen berries, no need to thaw completely—just measure and proceed.
  • Make the berry base. In a medium saucepan, add berries, sugar, lemon juice, zest, vanilla (if using), and a pinch of salt. Cook over medium heat for 5–7 minutes until the berries release their juices and the mixture is glossy and slightly syrupy. You want them softened, not collapsed into jam.
  • Taste and adjust. Spoon a little syrup and taste. Add a touch more sugar or lemon if needed. The syrup should be pleasantly sweet with a bright finish.
  • Line your mold. Choose a deep bowl or a loaf pan. Line it with plastic wrap, leaving enough overhang to fold over the top later. This makes unmolding easy.
  • Trim the bread. Remove crusts. Cut a circle or rectangle to fit the base of your mold. Keep other slices whole or cut into strips to line the sides snugly with minimal gaps.
  • Soak and layer. Dip one side of your base piece in the warm berry syrup for color, then place it (dipped side down) in the mold. Line the sides with bread slices or strips, slightly overlapping. Spoon in a generous layer of berries and juice. Add another layer of bread, then more berries. Repeat until you reach the top, finishing with a bread layer.
  • Moisten the top. Spoon extra syrup over the top layer so it’s evenly stained. Save a small cup of syrup to touch up pale spots later.
  • Weigh it down. Fold the plastic wrap over the top. Place a small plate or flat lid directly on the pudding and weigh it down with cans or a jar. This helps the bread absorb the juices and set firmly.
  • Chill. Refrigerate at least 6 hours, but overnight is best. The longer rest deepens the color and flavor.
  • Unmold and touch up. Remove weights, unwrap, and invert onto a serving plate. Peel off the plastic. If any spots look pale, brush with reserved syrup for an even, vibrant finish.
  • Serve. Slice with a sharp knife. Serve with a big spoon of whipped cream, Greek yogurt, or crème fraîche. A few fresh mint leaves are a nice touch.
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