Easy No Bake Summer Pudding

Name: Easy No Bake Summer Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Yield: 6
Cuisine: British
Ingredients: 4 cups fresh strawberries, hulled and quartered; 2 cups fresh blueberries; 2 cups fresh raspberries; 2/3 cup sugar; 1 pinch salt; 1/4 cup water; 1 tablespoon fresh lemon juice; 4 tablespoons unsalted butter; 8 to 10 slices white sandwich bread, crusts removed; Sweetened whipped cream, Greek yogurt, or vanilla ice cream for serving; Extra berries and fresh mint for garnish

A refreshing British dessert that uses seasonal berries and soft bread to create a vibrant, cake like treat without any oven time.

By Daily Recipes Book· 🌍 British· August 5, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

10 minutes

Total

6 hours 30 minutes

Serves

Summer pudding is a classic way to celebrate berry season. By layering juicy fruit with white bread and letting it set in the fridge, the bread turns into a soft, cake like base that soaks up all those delicious sweet juices. It is a fantastic choice for when you want a homemade dessert but do not want to heat up the kitchen.

I prefer using a square baking dish for this recipe because it makes the pudding very simple to slice into clean squares for serving. Be sure to use a good quality soft white bread for the best texture and soak through, and do not be afraid to press down gently on each layer as you assemble it.

Ingredients

4 cups fresh strawberries, hulled and quartered
2 cups fresh blueberries
2 cups fresh raspberries
2/3 cup sugar
1 pinch salt
1/4 cup water
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
8 to 10 slices white sandwich bread, crusts removed
Sweetened whipped cream, Greek yogurt, or vanilla ice cream for serving
Extra berries and fresh mint for garnish

Instructions

1
Combine the strawberries, blueberries, raspberries, sugar, salt, and water in a medium saucepan over high heat.
2
Bring the fruit mixture to a boil, then reduce the heat to medium low and simmer for 4 minutes until syrupy. Stir occasionally.
3
Remove from the heat and stir in the lemon juice and butter. Let the mixture cool slightly.
4
Ladle 1 cup of the berry mixture into an 8 inch square baking dish.
5
Place a single layer of bread over the berries, trimming the slices to fit perfectly.
6
Spoon half of the remaining berry mixture over the bread, then add another layer of bread.
7
Top with the final layer of berry mixture, making sure the bread is completely covered.
8
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
9
Cut into squares and serve with whipped cream, yogurt, or ice cream, adding a few fresh berries and mint on top if you like.

💡 Tips

Store any leftovers covered in the refrigerator for up to two days. For the best presentation, keep the pudding chilled until the very last second before slicing.

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