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Photo of Mixed berry English summer pudding by WW

Mixed berry English summer pudding

7
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Moderate
A lightened-up version of a classic English dessert, this dish might scream 1950s but the taste is fresh and modern. Summer pudding is made from sliced bread layered in a bowl and soaked overnight in fruit and fruit juices, then turned out onto a serving plate. In this version, the berries get a saucy boost thanks to cooking them with currant jelly. Use whichever fruits are in season: any type of berry, currant or cherry will taste great. You can use frozen berries too, just make sure they are completed thawed before using them. The sweetened lemon and yogurt mixture adds a cooling brightness as a topping for this dessert.

Ingredients

Raspberries

¼ pound(s)

Blueberries

¼ pound(s)

Blackberries

¼ pound(s)

Currants

¼ pound(s), red or black, or small strawberries

Jelly

⅔ cup(s), currant variety

Reduced-calorie bread

6 slice(s), cut in half on a diagonal

Plain fat free Greek yogurt

1 cup(s)

Lemon

1 item(s), large, zested and juiced

Sugar

¼ cup(s), granulated

Instructions

  1. Find a bowl that is roughly just large enough to hold 2/3s the fruit (not too shallow – not too deep – about 6 inches in diameter by 3 inches high); remove fruit and set aside.
  2. In a medium saucepan, combine all fruit with jelly; bring to a simmer over low heat. Cook until berries just start to soften but remain whole, about 5 minutes; remove from heat. Immediately strain juice; reserve juice and berries separately.
  3. Meanwhile, line bottom of same bowl with enough plastic wrap to hang over edge of bowl by 3 inches. Arrange 2/3s of bread slices snuggly together in bottom and along sides of bowl in a single layer so there are no spaces between bread pieces.
  4. Using a slotted spoon, gently spoon fruit mixture into bread-lined bowl so it reaches almost to the top; pour in about 2/3s reserved juice (save the rest in refrigerator to be used for serving). Cover top with remaining slices of bread, making sure there are no spaces between bread pieces. Cover tightly with another piece of plastic wrap, and then place a dish on top to press down on bread. Place a heavy can of food on top to make sure pudding is being pressed down in bowl; refrigerate overnight.
  5. To make topping, in a small bowl, combine yogurt, lemon zest, lemon juice and sugar until well-combined; chill until ready to serve.
  6. To serve pudding, remove can of food, plate and plastic wrap from top. Carefully invert bowl onto a serving plate and, holding down edges of plastic wrap, loosen pudding from bowl. Remove plastic wrap and pour reserved juice over top to cover any dry bread spots; slice into 8 pieces and serve with creamy lemon topping. Yields 1 slice of cake and about 2 tablespoons topping per serving.

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