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British Berry Pudding Recipe

This berry-filled bread pudding recipe is a winner. Raspberries are required, but the remaining berries can be varied according to what is in season.

Adapted from Moira Hodgson British Berry Pudding at

Prep: 30 minutes | Chill: Overnight | Serve: 6-8

British Berry Pudding


  • 3 cups raspberries , plus more for garnish
  • 1/2 cup sugar , or more to taste
  • 1 1/2 cups blackberries or blueberries or black currants (or any combination of the three), stems removed, plus more for garnish
  • 1 loaf firm white bread , sliced
  • Mint sprigs , for garnish (optional)
  • Whipped cream or creme fraiche or clotted cream


  1. Place raspberries in a stainless-steel saucepan; add 4 tablespoons sugar. Toss gently to combine. Bring to a boil. Taste (carefully—they’re hot), and add more sugar if necessary. Cook 3 to 4 minutes, or until berries begin to burst and yield more of their juice. In a separate saucepan, combine blackberries, blueberries, and/or black currants; add 4 tablespoons sugar. Toss gently and bring mixture briefly to a boil, as instructed above. Taste, and add more sugar if necessary.
  2. Remove crusts from bread slices. Using a downturned cup as a template, cut one slice in a circle and place it at the bottom of a three-quart ceramic bowl or glass bowl. Line bottom and sides of bowl with remaining bread slices, cutting some into shapes as needed to cover any gaps where fruit could run out. Do not overlap the bread slices. Put a layer of raspberry mixture in, then a layer of blackberry mixture, alternating until both are gone, reserving 1/3 cup raspberry juice. The bowl should be filled with fruit almost to the rim.
  3. Cover top with remaining bread slices and press down until they absorb the juices. Cover with a saucer or plate that has a diameter just smaller than the diameter of the bowl, so that the plate fits just inside the bowl. Weight the plate with a heavy can. Refrigerate overnight.
  4. About 15 minutes before serving, remove pudding from refrigerator. Remove can and plate. Using a flexible, dull-edged knife or spatula, loosen bread around edges of bowl. Cover bowl with a serving platter and, holding the plate in place, turn the pudding upside down. The bread should have turned a deep ruby red. If there are any light patches, pour reserved raspberry juice over them. Spoon the pudding into individual serving dishes and serve with whipped cream, crème fraîche, or clotted cream, and garnish with a sprig of mint.

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