As mentioned in the previous post, raspberries are massively popular in Great Britain. Knowing that, it should not come as too much of a surprise that raspberries feature prominently in this classic English summertime dessert. And while it may sound terribly quaint and British to call a dessert like this “pudding” (and the British do now call virtually any dessert “pudding”), my 1967 Webster’s dictionary still identifies pudding as being the cereal-based soft food that the English still think it is.
This is a perfect dessert for celebrating the abundance of summer fruit–and it’s much easier than you might guess from the number of notes following the recipe. It’s just that this dish has many possible permutations, depending on what is ripe and available, so a few comments were necessary. I have made this dish with a variety of berries (and drupelets), but have always included raspberries. Enjoy.
English Summer Pudding
Approx. 1-3/4 to 2 lbs. berries (see notes)
1/2 to 1 cup sugar (see notes)
8–10 slices white bread, crusts removed
whipped cream, crème fraîche, thick cream, or Devonshire cream Continue reading