Best Bites: Cool Summer Pudding

By Donna Erickson

Make a Cool Summer Pudding From England

While the 2026 FIFA World Cup was in full swing on screens across the United States and the world, I loved how the cameras put viewers like us in the middle of the action, especially for the third-place playoff match between France and England. Amid all the excitement of England winning the high-scoring match, I began to get curious about local English food.

PHOTO CREDIT: Donna Erickson

I decided to make a cultural experience at home and created a taste of London by preparing an old English late-summer dessert called "Summer Pudding." For the Brits, the word "pudding" ("pud" for short) actually means "dessert," and this fun recipe from across the pond can become a memorable finale to an August dinner. It's full of fresh berries, and the easy prep doesn't require any baking, so the kitchen stays cool. It's a great use for day-old bread, too!

Kids love to take part in the easy prep, so gather the ingredients and enjoy this fresh, beautiful dessert while it's still summer.

ENGLISH SUMMER PUDDING

Makes 6-8 servings

• 16 slices of day-old firm white bread without preservatives

• 6 cups assorted berries such as blueberries, blackberries, raspberries and strawberries

• 1 cup sugar

• 1 tablespoon freshly squeezed lemon juice

• Whipped cream

In a saucepan, combine berries, sugar and lemon juice. Stir over medium heat until berries release their juices, about 5 minutes. Remove from heat and drain berries over a bowl, reserving the juice.

Line the inside of a 5- to 6-cup bowl with plastic wrap. Trim and discard crusts from the bread and cut slices diagonally into 4 pieces. Dip each triangle into the juice, then arrange on the bottom and in a continuous pattern around the inside of the bowl to create a pinwheel effect. Fill any gaps with more bread, saving some for the next step.

Fill the bread-lined bowl almost to the top with the drained berries. Place a single layer of the remaining bread on top of the berries to create a cover. Spoon remaining juice evenly over the top.

Cover the bowl with plastic wrap, then set a small plate on top that fits inside the bowl. Set a heavy 2-pound can on the plate to provide weight. Refrigerate overnight.

To serve, remove the can, plate and plastic wrap, and carefully invert the colorful molded pudding onto a serving plate. Remove the plastic wrap liner. Slice into wedges with a large spoon and serve with a dollop of whipped cream.

Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2026 Donna Erickson

Distributed by King Features Synd.