Summer Pudding

I recently read an article that said that people do better when they are given fewer, rather than too many, choices and I have to say that I concur. As much as I love the bounty of summer fruit that is available in the bay area in mid-July, I am often overwhelmed by the vast selection and sometimes my brain just freezes when it comes to thinking of what to do with all of it. When I was invited to a dinner party yesterday and offered to bring dessert, I knew that I wanted to do something that featured summer fruit, but I also knew that meant facing my demons.

Thankfully, I had a few, perfectly ripened white nectarines sitting in my kitchen so at least I had a starting point, but there were not enough of them there to make an entire dessert and I really had no idea what type of dessert to make anyway. A tart? Pie? Sorbet? Cake? I could feel my blood pressure rising as I weighed my options. Then suddenly, something magically clicked in my mind and I decided right then that I would do a traditional summer fruit pudding. Of course, this would be my interpretation, so it was anything but traditional, and actually turned out to be more of a summer pudding/trifle fusion, but was delicious nonetheless.

I ventured out and picked up some luscious strawberries and blueberries to go with my nectarines and once home, I immediately began assembling my puddings so that they would be ready to eat after dinner. The first thing I did was to macerate the berries in sugar to release as much of their juice as possible.

As the berries sat, I started the next part of my prep which was to remove the crust from a locally made sweet batard and tear the inside of the bread into large chunks. I then smashed a package of lady fingers into coarse crumbs with a rolling pin and lastly, I whipped together some sour cream, whipping cream and sugar until it had a smooth, thick consistency and a perfect sweet-tart balance.

Once my prep work was done it was time to start the assembly. I decided to use canning jars to make individual puddings, something I love to do because they look great and are easy to transport with their lids screwed on. I began with a thin layer of the sour cream mixture on the bottom of each jar. Next I added a layer of bread and then a layer of blueberries. Once the blueberries were in I doused them with a good amount of their juices to make sure that the bottom layer of bread was well soaked. I then topped the blueberries with a thin layer of the lady finger crumbs and repeated the process using strawberries and their juice for the next layer.

I then topped it all off with a layer of the diced white nectarines.

Finally, I covered each jar with plastic wrap and weighted them down with glasses filled with plant marbles. I then placed the puddings in the refrigerator where they remained for about 4 hours, allowing the bread to soak up all of the juices and the flavors to marry.

At dessert time, I unwrapped the jars and topped each pudding with a dollop of gently whipped cream and home-grown wild strawberries.

Needless to say, the dessert was a huge hit and really tasted like the best of summer. This is one of my favorite desserts because you can make it well in advance, it is easy to assemble once the components are prepped, and you can vary it in any way based on the fruit you have on hand.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            Platt College Oklahoma , Oklahoma City
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]