Agatha du Souan’s Berry Pudding
A summer berry pudding in which slices of white bread soak up the ruby juice of raspberries and red currants until they dissolve completely into the fruit. After a night under a weight, the dessert holds the shape of a dome, and the cut surface glows bright red; raspberry liqueur adds a grown-up aroma, while gelatin sets the structure.
This is a variation on the famous British summer pudding — a dish that was historically born of thrift: stale bread wasn’t thrown away but turned into a dessert, giving it the surplus of summer berries. Here the bread isn’t ballast but a way to bind the juicy filling into a dense, sliceable pudding with no baking.
Tips and Substitutions
- Use crustless white sandwich bread that’s slightly dried out — it absorbs the juice better and won’t turn to mush.
- Line the bottom of the mold with plastic wrap — the set pudding will be easier to turn out whole.
- Raspberry liqueur can be swapped for berry syrup for a non-alcoholic version; vary the mix of berries by season (blackberries, blueberries, strawberries).
- The weight is essential: the load on top compresses the pudding so it won’t fall apart when sliced.
Serve cold, garnished with fresh berries and mint, and a spoonful of cream if you like. It’s best made the day before, since the dessert needs a night in the refrigerator to set properly.
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Ingredients
Instructions
Pick the berries off their stems (set aside a couple of sprigs for garnish). Soak the gelatin (about 30 g) in cold water.
Cover the berries with sugar and set over low heat. Bring to a boil and cook for 20-30 minutes.
While the berries cook, prepare the bread: cut off the crusts and sprinkle the slices with liqueur so they soak through.
Remove the berries from the heat; once they've cooled a little, add the gelatin, mix well, and let cool to room temperature.
Line the bottom of a round container (a mixing bowl works well) with bread slices. Spoon the berry mixture onto the bread and level it. Top with the remaining bread slices in an even layer.
Set the mold under a weight and refrigerate overnight. Carefully turn the set pudding out of the mold, dust with powdered sugar, and garnish with a sprig of red currants, raspberries, and mint leaves.
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