Summer Berry Pudding Served With Cottage Cream ~ Enjoy serving this fabulous tasting easy to make dessert made with white bread (I know…white bread??) and loaded with berries. It really is delicious!
It is amazing how quickly the summer is humming along. I cannot believe that it is already the end of July! How has your July been? We have had so much rain almost every day this month. The mornings start off very pleasant, then it gets hot during the day and then the thunderstorms move in for late afternoon and evening. The good thing is the grass is very lush and green and the flower gardens are thriving. The bad thing is that it is hard to make plans for outdoor activities without making sure you have an umbrella.
July has been a lot of fun because I have enjoyed visiting my favourite produce stands and farmer’s markets. I love all of the fresh fruits and vegetables that are now available. The berries have been particularly good! We have been enjoying the strawberries, blueberries and raspberries and blackberries for breakfast, lunch, snacks and for dessert. I recently shared my recipe for Summer Berry Spinach Salad that you will want to check out if you love berries as much as I do!
I have a favourite dessert recipe that I have been making for years that is loaded with summer berries. This Summer Berry Pudding also known as English Summer Pudding has been around for a long time. I have altered my version so it is really easy to make and easy to serve. The original recipe also has it served with Creme Fraiche but I find it quite expensive to buy and nobody in the family really likes it. So I found a fabulous alternative delicious creamy topping that goes perfectly. An added bonus is that it is not as high calorie. I have to thank my friend Heather from the blog New House New Home who developed this recipe! She serves it with roasted rhubarb from her garden. I was able to taste her Roasted Rhubarb With Cottage Cream when I visited her beautiful home in Ontario.
Both the Summer Berry Pudding and Cottage Cream can be made ahead. The summer berry pudding needs 12 to 24 hours to set so it can be made in the morning or the day before serving. The Cottage Cream can also be made earlier in the day and kept in the fridge.
You will need a bowl that is flat on the bottom and has straight sides. I use my trifle bowl but anything with a similar shape will work well.
When I serve this dessert to guests I always get the same reaction and the same question. Their reaction is to comment how tasty the dish is and the inevitable question is what ingredient is the base giving it the smooth texture along with the berries? They are always surprised when I say it is white bread slices! It is really amazing how the unlikely ingredient of white bread slices makes this dessert a fabulous tasting dessert!
Here is how the berries and bread are combined when you make the dessert…
… and here is the recipe for how to make…
Summer Berry Pudding Served With Cottage Cream
- 6 cups fresh or frozen berries, mixture of hulled and chopped strawberries, blackberries, blueberries, and raspberries
- grated rind of 1 lemon
- ½ cup granulated sugar
- 6-8 slices white sandwich bread with crusts removed
- 1 cup light cream cheese
- 1 cup 2% cottage cheese
- 2 tsp vanilla
- 1 tablespoon agave nectar or honey
- few berries for garnish
- Combine strawberries, blueberries and raspberries, lemon rind and sugar in a saucepan. Cover and simmer 10-15 minutes.
- Cut bread slices in half to make triangles. Line sides and bottom of a flat, round glass dish with straight sides.
- Strain fruit pulp and reserve juice.
- Pour ½ juice over bread. Add ½ the fruit pulp over the bread.
- Add another layer of halved bread over top of the first layer. Pour the rest of the fruit juice and pulp over top. If bread slices on the sides are higher than the middle layer press them down over top of the top layer.
- Cover the pudding with plastic wrap so it rests on top of pudding. Place a plate or bowl over top of the plastic wrap to weigh the pudding down. Place an unopened food can on top of the dish to add even more weight.
- Refrigerate for 12-24 hours. Before serving stir bread and pudding together to make sure everything is mixed.
- Meanwhile blend cottage cheese, cream cheese, vanilla and agave nectar or honey in a blender till smooth. Refrigerate till ready to serve.
- Serve summer berry pudding in individual serving dishes top with cottage cream and garnished with a few berries.
Final Comments: Although the name for this dessert is “Summer Berry Pudding Served With Cottage Cream”, it can be served any time of the year because you can use either fresh or frozen berries. You can also make up your own 6-cup combination of berries if a certain kind is not available. It will still be just as tasty!
Your Turn: What is your favourite summer dessert? Have you made or eaten this type of pudding before? How do you like to serve it?
Have an inspired day!