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Summer Pudding

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  • In a large, non-aluminum saucepan, combine berries and sugar. Cook over medium heat until sugar is dissolved and berries release their juice but still retain some shape, about 10 minutes. Place berries in a large sieve over a bowl to catch juices.
  • Swirl some of the berry juice in the bottom and up the sides of a flat-bottom, glass or ceramic mold or bowl with a 3-quart capacity. Cover bottom and sides up to 1 1/2 inches from the top of the mold with bread slices, cutting pieces to fit any holes. Pour a little more reserved juice over bread on sides. Add half the fruit. Top with a layer of bread, piecing to fit. Cover with remaining fruit, then with a last layer of bread, piecing to fit. Pour in all but 1/2 cup of the remaining juice, brushing with pastry brush to cover bread. Cover with plastic wrap. Place flat plate or pot or smaller mold on top. Weight with four 15-oz. cans. Set on plate to catch any drips. Refrigerate overnight.
  • To serve, remove cans and plastic wrap. Loosen edges of pudding carefully with spatula. Invert onto serving plate. Brush any white bread spots with reserved juice. Slice into wedges with serrated knife.

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