Summer Berry Pudding
Most recipes for this traditional British dessert—sweetened berries encased in bread—barely qualify as cooking. So why is it so hard to get it right?
Why This Recipe Works
For our version of this traditional British dessert, we use four different kinds of berries, and we only cook a portion of them in order to retain the freshness of the fruit. To avoid a soggy pudding, we drain the berries and use the sweet juices to moisten the bread. Rich, eggy challah is the best choice for this dessert, and “staling” it in the oven makes it even sturdier. To prevent the pudding from slumping, we thicken the filling with a combination of unflavored gelatin and apricot preserves.