Quick Recipe Version (TL;DR)
Quick Ingredients
- 400 g strawberries, hulled and quartered (about 2.5 cups)
- 350 g raspberries (about 3 cups)
- 150 g red currants, stems removed (about 1.25 cups)
- 150 g caster sugar (3/4 cup)
- 2 tbsp fresh lemon juice + 1 tsp zest
- 1 tbsp crème de cassis or Chambord (optional)
- 10–12 slices day-old white sandwich bread, crusts removed (about 350 g)
- 300 ml thick cream (double or heavy) to serve
Do This
- 1) Line a 1.5-liter bowl with plastic wrap; trim bread into neat triangles.
- 2) Gently simmer strawberries + currants with sugar, lemon, and zest 3–5 minutes at 85–90°C (185–195°F).
- 3) Off heat, fold in raspberries and optional cassis; let stand 5 minutes.
- 4) Strain; reserve fruit and juices separately. You should have 400–500 ml (1 2/3–2 cups) juice.
- 5) Dip one side of each bread piece in warm juice; line the bowl, soaked side facing the plastic.
- 6) Fill with half the fruit, a bread layer, remaining fruit; cap with bread. Pour in more juice to stain all bread.
- 7) Cover, weight, and chill 8–24 hours at 4°C (39°F). Unmould, brush with extra juice, slice, and serve with thick cream.
Why You’ll Love This Recipe
- Show-stopping color and glossy finish with almost no baking skill required.
- Light, bright, and bursting with peak-season berries—sweet-tart and refreshing.
- Make-ahead friendly: set it the day before and serve chilled.
- Simple ingredients, elegant results—perfect for picnics, garden parties, or dessert after a barbecue.
Grocery List
- Produce: Strawberries, raspberries, red currants, 1 lemon, extra berries for garnish (optional), fresh mint (optional)
- Dairy: Thick cream (double or heavy cream)
- Pantry: Caster sugar, soft white sandwich bread (Pullman loaf), vanilla extract or crème de cassis/Chambord (optional), fine salt
Full Ingredients
Berry Syrup and Filling
- 400 g strawberries, hulled and quartered (about 2.5 cups)
- 350 g raspberries (about 3 cups)
- 150 g red currants, stems removed (about 1.25 cups)
- 150 g caster sugar (3/4 cup)
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- Pinch of fine salt
- 1 tbsp crème de cassis or Chambord (optional)
Bread and Assembly
- 10–12 slices day-old white sandwich bread, crusts removed (about 350 g), cut into triangles for lining
- Plastic wrap for lining the bowl
- 1.5-liter (1.5–2 quart) pudding basin or deep mixing bowl
To Serve
- 300 ml thick cream (double or heavy), well chilled
- Extra mixed berries and a few mint sprigs for garnish (optional)
Step-by-Step Instructions
Step 1: Prep the bowl and bread
Line a 1.5-liter pudding basin or deep mixing bowl with plastic wrap, allowing a generous overhang on all sides. Trim the crusts from the bread and cut most slices into triangles to create a neat mosaic. Reserve several whole pieces for the “cap.” Day-old bread works best because it readily absorbs juice without falling apart.
Step 2: Make a gentle berry syrup
In a medium saucepan, combine strawberries, red currants, caster sugar, lemon zest, lemon juice, and a pinch of salt. Set over medium heat and bring to a gentle simmer at 85–90°C (185–195°F). Cook 3–5 minutes, stirring once or twice, just until the berries release their juices; avoid a hard boil to keep the fruit intact.
Step 3: Warm the raspberries and season
Remove the pan from the heat. Add the raspberries and stir very gently to coat. If using, stir in the crème de cassis or Chambord. Let the mixture stand 5 minutes so the flavors meld and more juice is released.
Step 4: Strain and reserve juices
Tip the fruit into a colander set over a large bowl to catch all the syrup. You should collect 400–500 ml (1 2/3–2 cups) of vivid magenta juice. Keep the fruit and syrup separate. Taste the syrup; if your berries are very tart, dissolve 1–2 extra tablespoons sugar into the warm juice.
Step 5: Line the bowl with juice-dipped bread
Working one piece at a time, dip one side of each bread triangle into the warm syrup for 1–2 seconds. Arrange the soaked side against the plastic-lined bowl, starting at the bottom and working up the sides, overlapping slightly so there are no gaps. Reserve enough bread slices to form the top later.
Step 6: Fill, cap, and soak
Spoon in half of the berry mixture. Add a single layer of bread (lightly dipped), then the remaining fruit. Finish with a full layer of bread as the “cap.” Pour additional syrup over the top and around the edges until all visible bread is stained. Reserve any extra syrup for brushing and serving.
Step 7: Weight, chill, unmould, and serve
Fold the plastic over the top. Set a small plate over the pudding and add a weight (about 500 g, such as a can). Refrigerate 8–24 hours at about 4°C (39°F) to set. To unmould, remove the weight, peel back the plastic, invert onto a serving plate, and lift off the bowl. Brush with a little reserved syrup for a glossy finish. Slice with a sharp serrated knife and serve with thick, chilled cream and extra berries.
Pro Tips
- Use day-old, thin-sliced Pullman bread for clean lines and optimal absorption.
- Cook the fruit gently—just enough to release juice. Overcooking causes a jammy texture.
- Patch any small unmoulding imperfections with extra syrup-dipped bread, then brush with syrup to blend.
- Too little juice? Warm 50 ml water with 1–2 tsp sugar and mix into the syrup.
- Slice with a serrated knife in confident strokes to keep the layers neat.
Variations
- Blueberry-blackberry twist: Replace red currants with 200 g blueberries; simmer blueberries with strawberries, fold in raspberries and blackberries off heat.
- Citrus-vanilla: Add 1 tsp vanilla extract and an extra 1 tsp orange zest to the syrup for a fragrant lift.
- Mini puddings: Assemble in 6 small ramekins (180–240 ml each). Chill 4–6 hours, unmould with a brief dip of the ramekin bottom in warm water.
Storage & Make-Ahead
The pudding keeps well, covered, in the refrigerator for up to 2 days. It is best served within 24 hours for the freshest fruit flavor. Do not freeze, as the bread can become soggy on thawing. You can make the berry syrup and prepare the bread up to 1 day in advance; store the syrup and fruit separately and assemble the day you plan to chill it.
Nutrition (per serving)
Approximate (without cream): 320 kcal; Fat 4 g; Carbohydrates 70 g; Sugars 36 g; Fiber 7 g; Protein 6 g; Sodium 230 mg. Add 100–120 kcal per serving if topping with 2 tbsp thick cream.
