Summer Berry Pudding with Meadowsweet Cream is a chilled English classic that captures the essence of the season in both taste and presentation. Made with juicy, syrupy berries layered between slices of soft white bread and crowned with delicately floral meadowsweet whipped cream, this elegant no-bake dessert is refreshing, vibrant, and steeped in vintage charm.
Why You’ll Love This Recipe
- A beautiful, dome-shaped dessert that impresses with minimal effort
- No baking required—ideal for hot summer days
- Packed with fresh, in-season berries and natural sweetness
- Make-ahead convenience—perfect for dinner parties or brunch
- Meadowsweet cream adds a refined floral note, elevating the dish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pudding:
- 1 loaf of day-old white sandwich bread, crusts removed
- 5 cups mixed fresh berries (strawberries, raspberries, blackberries, blueberries)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Meadowsweet Cream:
- 1 cup heavy cream
- 1 tablespoon meadowsweet syrup (or floral honey if unavailable)
- 1/2 teaspoon vanilla extract
For Topping:
- Additional fresh berries
- Mint leaves (optional)
Directions
- In a medium saucepan, combine the mixed berries, sugar, lemon juice, and vanilla extract.
- Simmer over medium heat for 5–7 minutes, stirring gently, until the berries begin to release their juices but still retain shape. Remove from heat and let cool slightly.
- Line a medium-sized bowl with plastic wrap, leaving enough overhang to cover the top later.
- Cut the bread slices as needed to fit the base and sides of the bowl, pressing them in gently to form a snug, seamless layer.
- Spoon half of the berry mixture into the bread-lined bowl. Add a middle layer of bread, followed by the remaining berries.
- Finish with a top layer of bread to enclose the filling.
- Fold the overhanging plastic wrap over the top. Place a plate on top of the pudding and weigh it down with a can or jar.
- Refrigerate for at least 6 hours, preferably overnight, to allow the juices to soak through and the pudding to set.
- Just before serving, whip the heavy cream, meadowsweet syrup (or floral honey), and vanilla extract to soft peaks.
- Invert the pudding onto a serving plate and carefully remove the plastic wrap.
- Top with a generous dollop of whipped meadowsweet cream and garnish with fresh berries and optional mint leaves.
Servings and timing
Servings: 6 slices
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
Calories: 310 kcal per slice
Variations
- Different Breads: Use brioche or challah for a richer, softer pudding.
- Berry Choices: Adjust the berry mix to reflect local or seasonal availability—blackcurrants or redcurrants add tartness.
- Citrus Zest: Add lemon or orange zest to the cream or berry mixture for an extra layer of brightness.
- Alcohol Twist: Add a splash of berry liqueur or elderflower cordial to the berry mix before layering.
- Individual Servings: Assemble in ramekins or small bowls for personal-sized puddings.
Storage/Reheating
- Refrigeration: Keep the assembled pudding wrapped and refrigerated for up to 2 days.
- Cream Storage: Whip the meadowsweet cream just before serving for the best texture.
- Freezing: Freezing is not recommended, as the texture of the bread and berries may degrade upon thawing.
FAQs
What is meadowsweet syrup?
Meadowsweet syrup is a floral, aromatic syrup made from the meadowsweet plant, often used in classic English desserts. If unavailable, floral honey or elderflower syrup can be substituted.
Can I make this dessert ahead of time?
Yes. In fact, the pudding must chill for at least 6 hours, and it can be prepared a full day in advance.
Will frozen berries work?
Fresh berries are ideal for texture, but frozen berries can be used. Simmer a bit longer to reduce excess moisture.
How do I prevent the bread from becoming too soggy?
The weighted chilling process is essential. Use just enough juice to soak without oversaturating the bread.
Can I use whole grain bread?
It’s best to use soft white bread for a tender, uniform structure. Whole grain bread may result in a denser texture.
What size bowl should I use?
A medium-sized mixing or pudding bowl, about 1.5–2 quarts, works well for six servings.
What’s the best way to unmold the pudding?
Invert onto a plate and gently tug the plastic wrap. If it resists, dip the bottom of the bowl in warm water briefly.
Can I make this dairy-free?
Yes. Use a plant-based whipping cream and substitute the meadowsweet syrup with maple or agave for a vegan version.
What if I don’t have plastic wrap?
You can use parchment paper to line the bowl, though plastic wrap makes it easier to unmold.
Is this dessert overly sweet?
No. The balance of tart berries and lightly sweetened cream creates a fresh, natural sweetness.
Conclusion
Summer Berry Pudding with Meadowsweet Cream is a striking, no-bake dessert that celebrates the best of seasonal produce with a delicate, nostalgic charm. It’s as refreshing as it is refined, with vibrant layers of fruit and a fragrant cream that elevates every bite. Perfect for warm weather entertaining or an elegant afternoon tea, this vintage favorite is both simple to prepare and stunning to serve.
Print
Summer Berry Pudding with Meadowsweet Cream
- Total Time: 6 hours 25 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
A stunning dome of syrup-soaked summer berries layered with soft bread and topped with floral-infused whipped cream—this chilled English dessert is both rustic and refined, bursting with fresh seasonal flavor.
Ingredients
- For the Pudding:
- 1 loaf of day-old white sandwich bread, crusts removed
- 5 cups mixed fresh berries (strawberries, raspberries, blackberries, blueberries)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Meadowsweet Cream:
- 1 cup heavy cream
- 1 tablespoon meadowsweet syrup (or floral honey if unavailable)
- 1/2 teaspoon vanilla extract
- For Topping:
- Additional fresh berries
- Mint leaves (optional)
Instructions
- In a saucepan over medium heat, combine berries, sugar, lemon juice, and vanilla. Simmer for 5–7 minutes until the berries release juices but still hold shape. Remove from heat and cool slightly.
- Line a medium-sized bowl with plastic wrap, allowing excess to hang over the edges.
- Cut bread slices to fit the base and sides of the bowl, gently pressing them in to create a seamless lining.
- Spoon half the berry mixture into the bowl, add another layer of bread, then the remaining berries. Finish with a final bread layer to seal.
- Fold plastic wrap over the top. Place a plate and a weight (like a can or jar) on top to compress. Refrigerate overnight (at least 6 hours).
- Before serving, whip the cream, meadowsweet syrup, and vanilla until soft peaks form.
- Invert the pudding onto a white serving plate and gently remove the plastic wrap.
- Top with a generous spoonful of whipped meadowsweet cream and garnish with extra fresh berries and mint.
Notes
- Use a mix of berries for best flavor and color variation.
- Day-old bread absorbs berry juice more effectively without falling apart.
- Meadowsweet syrup adds a floral note—use floral honey as a substitute if unavailable.
- This dessert improves in texture and flavor with overnight chilling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 45 mg
