Summer Berry and Plum Pudding

Photo by Ngoc Minh Ngo
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  • Serves 4-6
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  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 246 calories
    • Calories 7 calories from fat
    • Fat 2 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 139 mg
    • Protein 4 g
    • Carbohydrate 56 g
    • Sugar 36 g
    • Fiber 7 g


  1. Check 3 red or black plums, sliced 1/2 inch thick
  2. Check 1 6-ounce container blackberries
  3. Check 1 4-ounce container blueberries
  4. Check 2 6-ounce containers raspberries
  5. Check 3/4 cup sugar
  6. Check grated zest of 1 lemon
  7. Check 2 tablespoons fresh lemon juice
  8. Check 4 hamburger or hot dog buns, split
  9. Check whipped cream (optional)


  1. In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and ¼ cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.
  2. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.
  3. Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns.
  4. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1½ hours. Spoon the pudding into bowls and top with whipped cream (if using).