Description
This Cranberry Summer Pudding is a no-bake dessert made by layering sweet-tart berry compote with soft bread slices. After chilling overnight, it transforms into a stunning, sliceable pudding bursting with bright flavor and juicy fruit.
Ingredients
Scale
- 6 ounces cranberries, fresh or frozen
- 1/4 cup dark maple syrup
- 1/4 cup white sugar
- 1/4 cup water
- 12 ounces frozen berry mix (raspberries, blueberries, strawberries, etc.)
- 8 ounces fresh blackberries (optional)
- 8 slices white bread, crusts removed (more as needed to line bowl)
- 1 cup heavy cream
- 2 tablespoons dark maple syrup
- 1/4 teaspoon ground ginger
- 1 pinch salt
- Pomegranate seeds, for garnish (optional)
Instructions
- Make the Berry Compote:
In a medium saucepan, combine cranberries, maple syrup, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally, until cranberries begin to burst (about 5 minutes). - Add the Mixed Berries:
Stir in the frozen berry mix and, if using, the fresh blackberries. Simmer another 3–4 minutes until the fruit softens but still retains some texture. Remove from heat and let cool slightly. - Prepare the Bread Lining:
Line a medium bowl (about 1 ½ quarts) with plastic wrap, leaving plenty of overhang to cover the top later. Cut one slice of bread into a circle to fit the base, then line the sides of the bowl with overlapping bread slices, pressing them gently to seal seams. - Assemble the Pudding:
Spoon half the warm berry mixture into the bread-lined bowl. Add another layer of bread, then the remaining berries. Finish with a final bread layer on top, sealing in the fruit. - Press and Chill:
Fold the overhanging plastic wrap over the top. Place a small plate or lid on top and weigh it down with a can or jar. Refrigerate overnight (at least 8 hours) to allow the bread to absorb the juices. - Unmold and Serve:
Carefully unwrap and invert the pudding onto a serving plate. Remove the plastic wrap. Whip the cream with maple syrup, ground ginger, and a pinch of salt until soft peaks form. Serve slices of pudding with a generous spoonful of whipped cream and a sprinkle of pomegranate seeds.
Notes
Active Time: 25 minutes
Passive Time: 8 hours (chilling)
For extra color, reserve a few tablespoons of berry juice before chilling and drizzle over the pudding before serving.
The bread should be soft but sturdy—classic white sandwich bread or brioche works best.