Summer Puddings

  • 15MINS
  • 282KCAL

The taste of summer! With sweet summer fruits encased in soft white bread, it’s hard to believe these Summer Puddings are slimming friendly!

  • Weekly Indulgence pinchofnom.com
  • Sweet Treats pinchofnom.com
  • Vegan pinchofnom.com
Simple Summer Puddings pinchofnom.com

NutritionPer Serving

  • Calories282
  • Carbs62g
  • Protein8.2g
  • Fat1.6g
  • Saturates0.3g
  • Sugars15g

Summer Puddings - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

They may be called Summer Puddings but these fruity desserts are delicious all year round! 

Sweetened berries are wrapped up in a layer of fluffy white bread that’s been soaked in the fruit juices, creating a pudding that’s bursting with flavour!

These little puddings are super sweet but still really light, making them a gorgeous end to any meal. A little bread goes a long way, and because they’re filled with so much fruit, they’re not too high in calories. 

So easy and inexpensive, we’ve used frozen berries to make these Summer Puddings. Much cheaper than buying lots of different fresh fruits, bags of frozen berries are easy to find at the supermarket. As the berries defrost, they release delicious juices that make this recipe so special. 

These delightful puddings are the taste of summer – whether you eat them sitting in the sunshine or serve them to cheer up a grey day!

What diets are these Summer Puddings suitable for?

Summer Puddings are dairy free and suitable for vegetarians.

This recipe can be made gluten free if you swap the bread for a gluten free version. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Summer Puddings recipe?

  • This Summer Puddings recipe is worth 7 Points per portion if you’re on WW Green.
  • This Summer Puddings recipe is worth 7 Points per portion if you’re on WW Blue.
  • This Summer Puddings recipe is worth 7 Points per portion if you’re on WW Purple.

Do you need any special ingredients to make Summer Puddings?

You’ll need some ramekins and a circular cutter that’s 8cm wide to make these Summer Puddings. 

This post contains affiliate links: what this means

These 300ml ramekins from Amazon are sure to come in handy for other dessert recipes!

This set of round cutters are perfect for cutting discs of bread, biscuits, scones and so much more!

How many calories are in Summer Puddings?

There are 282 calories in each portion of this Summer Puddings recipe, which means it falls into our Weekly Indulgence recipe category. 

These Summer Puddings are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers. 

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Place the defrosted berries and their juices in a medium mixing bowl. Sprinkle over the granulated sweetener and stir gently to combine. Only stir once to avoid breaking up the fruit. Set aside for 10 minutes while the sweetener dissolves.

Step 1  pinchofnom.com

Step 2

Line 4 x 300ml ramekin dishes with clingfilm, allowing it to overlap the rim of the dishes by about 5cm.

Step 2 pinchofnom.com

Step 3

Lay the slices of bread out on a chopping board. Using an 8cm plain round cutter, cut out 8 discs of bread from one corner of each slice.

Step 3 pinchofnom.com

Step 4

Take 4 of the discs of bread and dip one side in the sweetened fruit juice in the bowl. Place one disc, dipped side down, in the bottom of each ramekin dish, reserving the other 4 for later.

Step 4 pinchofnom.com

Step 5

Cut the remaining bread into rectangles approx 5cm x 4cm. You will find you will have to cut some a little narrower. Dip one side of each rectangle in the sweetened fruit juice in the bowl and use these to line the sides of each dish, placing the dipped side against the side of the dish. It doesn’t matter if the pieces of bread are uneven shapes, just make sure they cover the sides and up to the rim of the dishes.

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Reserve a little fruit juice for dipping the remaining 4 discs of bread, then spoon the berries and their juices into the 4 bread lined dishes right up to the top. Press the berries down lightly with the back of a dessert spoon.

Step 6 pinchofnom.com

Step 7

Take the 4 remaining discs of bread, and dip one side of each in the reserved fruit juice. Place on top of the fruit, the dipped side facing up. If you have any juice left, drizzle this over the puddings.

Step 7 pinchofnom.com

Step 8

Make sure that the clingfilm is hanging down around the edges of each dish, then cover the tops with another piece of clingfilm and fold down.

Step 8 pinchofnom.com

Step 9

Place the dishes on a tray and place something heavy, such as a tin of food or a filled jam jar on top of each. Place the tray and weighted dishes in the fridge for 4 hours.

Step 9 pinchofnom.com

Step 10

To remove the puddings from the dishes: Take the weights off the top of each pudding. Remove the clingfilm from the tops of each pudding and discard.

Step 11

Place a small serving plate upside down on top of each pudding. Hold the pudding and plate together and turn over so that the pudding is now sitting on the plate.

Step 11 pinchofnom.com

Step 12

Carefully remove the ramekin dish from each pudding, using the overlapping clingfilm lining to help you. Once the ramekin dishes have been removed, peel the clingfilm lining away from the puddings and discard.

Step 12 pinchofnom.com

Step 13

Serve with a few extra summer berries and a squirt of aerosol cream if you wish.

Summer Puddings - Pinch of Nom Slimming Recipes

What could I serve with Summer Puddings?

We love these Summer Puddings served with a squirt of aerosol cream, but if you’re adding cream or other sauces don’t forget to account for the extra calories!

This light dessert is a delightful end to any meal. Why not serve it as part of a summer-themed feast alongside these starter, main and side dishes?

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How do you know when Summer Puddings are cooked?

This recipe is so easy, there’s nothing to cook! You do need to leave the puddings to set in the fridge for 4 hours, weighed down so that the fruit juices and the bread can work their magic!

How long can you keep Summer Puddings in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours. It can be kept in the fridge overnight, but because we’re using defrosted berries, they MUST be eaten within 24 hours. 

Can I freeze Summer Puddings?

This recipe uses defrosted frozen berries so isn’t suitable for freezing. Once they’ve been defrosted, the berries can’t be frozen again, and they need to be eaten within 24 hours. You could prepare this recipe the night before and keep it refrigerated to serve the next day! 

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Summer Puddings

The taste of summer! With sweet summer fruits encased in soft white bread, it’s hard to believe these Summer Puddings are slimming friendly!
  • Prep Time
    15 MINS
  • KCals 282
  • Carbs 62G
  • WW Points:
  • 7 Green
  • 7 Blue
  • 7 Purple

Ingredients

  • 800 g frozen mixed berries defrosted with their juices saved
  • 6 tbsp granulated sweetener
  • 8 slices of white bread medium thickness with crusts removed
  • a few fresh berries such as strawberries, raspberries or blackcurrants to decorate

4 x 300ml ramekins

Medium mixing bowl

Clingfilm

8cm round pastry cutter

4 heavy weights such as jars or tins

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Place the defrosted berries and their juices in a medium mixing bowl. Sprinkle over the granulated sweetener and stir gently to combine. Only stir once to avoid breaking up the fruit. Set aside for 10 minutes while the sweetener dissolves.
  2. Line 4 x 300ml ramekin dishes with clingfilm, allowing it to overlap the rim of the dishes by about 5cm.
  3. Lay the slices of bread out on a chopping board. Using an 8cm plain round cutter, cut out 8 discs of bread from one corner of each slice.
  4. Take 4 of the discs of bread and dip one side in the sweetened fruit juice in the bowl. Place one disc, dipped side down, in the bottom of each ramekin dish, reserving the other 4 for later.
  5. Cut the remaining bread into rectangles approx 5cm x 4cm. You will find you will have to cut some a little narrower. Dip one side of each rectangle in the sweetened fruit juice in the bowl and use these to line the sides of each dish, placing the dipped side against the side of the dish. It doesn't matter if the pieces of bread are uneven shapes, just make sure they cover the sides and up to the rim of the dishes.
  6. Reserve a little fruit juice for dipping the remaining 4 discs of bread, then spoon the berries and their juices into the 4 bread lined dishes right up to the top. Press the berries down lightly with the back of a dessert spoon.
  7. Take the 4 remaining discs of bread, and dip one side of each in the reserved fruit juice. Place on top of the fruit, the dipped side facing up. If you have any juice left, drizzle this over the puddings.
  8. Make sure that the clingfilm is hanging down around the edges of each dish, then cover the tops with another piece of clingfilm and fold down.
  9. Place the dishes on a tray and place something heavy, such as a tin of food or a filled jam jar on top of each. Place the tray and weighted dishes in the fridge for 4 hours.
  10. To remove the puddings from the dishes: Take the weights off the top of each pudding. Remove the clingfilm from the tops of each pudding and discard.
  11. Place a small serving plate upside down on top of each pudding. Hold the pudding and plate together and turn over so that the pudding is now sitting on the plate.
  12. Carefully remove the ramekin dish from each pudding, using the overlapping clingfilm lining to help you. Once the ramekin dishes have been removed, peel the clingfilm lining away from the puddings and discard.
  13. Serve with a few extra summer berries and a squirt of aerosol cream if you wish.

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Recipe notes

Tip: Lining the ramekin dishes with clingfim is important as this makes it easy to release the puddings from the dishes.

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2 comments

See what others have to say

Anita KitchingTuesday 6th July 2021

This is my all time favourite pudding.
Can’t wait to try it

Reply

    LisaThursday 8th July 2021

    We hope you enjoy it! Please let us know what you think!

    Reply

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