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Individual Summer Puddings


We served these individual berry-filled puddings with small scoops of sorbet, but they would be equally delicious topped with a dollop of whipped cream.

  • Prep:
  • Total Time:
  • Yield: Makes 6

Source: Everyday Food, July/August 2003


  • 5 cups mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sugar
  • Pinch of salt
  • 18 thin slices white sandwich bread


  1. In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce; reserve whole berries. Let cool.

  2. Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.

  3. Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.

  4. Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.

  5. To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.

Cook's Notes

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings.

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