For best results, you will need to make this divine dessert the day before you plan to serve it.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.

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  • Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.

  • The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

Nutrition Facts

631.7 calories; 5.6 g protein; 142 g carbohydrates; 15.2 mg cholesterol; 366.6 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2005
I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup Splenda in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream. Read More
(41)

Most helpful critical review

Rating: 1 stars
08/27/2014
I've had summer pudding in Britain and loved it, but this was not very popular at my house. It was way too sweet and I had to make extra raspberry sauce to have enough. Luckily I was using raspberries from my garden, so I had access to more. Won't make this again. Read More
(1)
19 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/24/2005
I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup Splenda in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream. Read More
(41)
Rating: 5 stars
07/09/2007
This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread to soak up juice, and my weight (a small plate) was not heavy enough. Oh well, juast a speed bump on the road to a heavenly dessert. Read More
(21)
Rating: 5 stars
12/13/2003
I did not actually make this my friend did for me for my birthday while she used mixed berries rather than just raspberries I must say...it was divine!!!!! I loved it:) Great recipe:) Read More
(18)
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Rating: 5 stars
01/11/2007
This is great. I used a mixture of fresh raspberries blackberries red currants blueberries and strawberries. The sugar content may seem large however it is used to give the fruit a jam like consistancy and helps the desert set up. If you are not wanting to use as much sugar substitute some of the sugar with gelatine or vegetarian equivalent (follow the packet directions) remembering that you will need to add some water as the sugar does provide some liquid once disolved. Read More
(17)
Rating: 4 stars
08/29/2005
Easy to make and uses ingredients that most people have around the house with the exception of the fresh raspberries. I used frozen raspberries which I think created too much juice. Also the amount of sugar seems high especially if served with sweetened whipped cream. But all in all an easy and delicious recipe. I had to dig into it before it was done because I couldn't wait any longer to try some! I haven't even dumped it out of the bowl yet so I don't know what it will look like. Read More
(7)
Rating: 4 stars
02/25/2008
I was a little hesitant about the slices of bread but this was very tasty and really easy to do. Read More
(6)
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Rating: 4 stars
09/09/2011
I used buttercrust homestyle white bread from the bakery (the best white bread ever IMO) and refrigerated the pudding overnight weighted down with two cans of veggies. I trimmed the crust off of the bread for appearance sake so I added an extra slice of bread to compensate for that. There was a lot of raspberry juice puddling on the top and the pudding did not release from the bowl when inverted. I'm not sure how this pudding should be presented but I was hopeful that I'd be able to slice it. However the only option I had was to spoon it into a dessert dish. I think the excessive juice affected the appearance of the dessert and I will reduce the sugar to 1 cup next time to see if that helps. Perhaps just draining off a little of the juice before pouring it into the bread shell might help as well. Unusual recipe with an incredibly intense and sweet fresh raspberry flavor. In spite of not being able to unmold it it was fabulous (and easy too)! Read More
(5)
Rating: 4 stars
08/05/2009
I didn't have fresh raspberries so I used 1 1/2 cups of strawberries and 2 banana's with whole wheat bread instead of white then added a little cinnamon. Everyone LOVED this. Reminds me of bread pudding Read More
(4)
Rating: 5 stars
08/24/2009
I also used whole wheat bread (it was fresh ground whole wheat bread that was a bit crusty). WOW it was delicious! I could not stop eating it and even my kids gobbled it up. Easy delicious and mostly healthy this recipe is a keeper! Read More
(4)
Rating: 1 stars
08/27/2014
I've had summer pudding in Britain and loved it, but this was not very popular at my house. It was way too sweet and I had to make extra raspberry sauce to have enough. Luckily I was using raspberries from my garden, so I had access to more. Won't make this again. Read More
(1)