Summer Pudding No Bake Cake

Summer Pudding Cake

Summer Pudding No Bake Cake

I have to say this Summer Pudding No Bake Cake is just to die for. Sweet and soft, and it goes really well with chocolate sauce – the fruit locked in all the fresh flavours, beautifully rich in colour. This is perfect for a British summer. It’s like eating a light soft cake. I recently bought lots of fresh fruit as it was a good deal, so I will be adding plenty of recipes using all sorts of fruits and berries.

Fortunately, frozen fruit can work just as well, and many people want to eat this delicious pudding all the year around, so when fresh berries aren’t available, frozen will be fine. I have to say that  traditionally Summer Pudding, does not have sponge and Gelatine in the middle, but I think this is a beautiful idea of mine and if  you try it you will see what I mean.

So why don’t you jazz up your weekend with this beautiful dessert. It is easy to make and I am sure your friends will be very impressed. I often buy lots of fresh berries and then freeze them for the winter. I do sound like a squirrel with nuts don’t I! – good old squirrel.

Try this pudding with a chocolate sauce – wonderful!  Here’s a healthy one, and here’s one with cherry and vanilla.

If you manage to impress your friends with this then you can buy me a summer drink – my drink is Sangria, so I’ll be waiting for it!

So let’s see how to make this delicious Summer Pudding No Bake Cake:

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Summer Pudding No Bake Cake
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings 6 portions
Prep Time 35 minutes
Cooking Time 2 minutes
Passive Time overnight
Summer Pudding No Bake Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings 6 portions
Prep Time 35 minutes
Cooking Time 2 minutes
Passive Time overnight
Ingredients
Servings: portions
Instructions
For the pudding:
  1. On low heat in a large saucepan, put in the sugar, vanilla and all the fruit ( strawberries, blueberries, cherries, raspberries etc ) and simmer until the sugar melts.
  2. Sprinkle the powdered gelatine, mix well then bring to the boil for 30 second, then turn the heat off.
  3. You should now have a kind of light syrup, next crumble the sponge into the sauce and mix lightly.
  4. In a deep pudding bowl, line up with cling film making sure you over lap the sliced bread and arrange against the wall, like the picture, then cut a small circle to put in the centre, on the bottom of the bowl.
  5. Pour the warm fruit in, trim the excess bread, then cut a large circle to fit the top of the pudding, like the picture, let it cool down slightly.
  6. Carefully pull the side in and close to secure.
  7. Put a plate on top of the pudding then place a tin of something heavy on the plate and keep over night in the fridge.
For the sauce:
  1. In a sauce pan bring to the boil the fruit, sugar and vanilla don't stir for about 5 min. scrape any scum that does built, turn off the heat and let it cool completely.
  2. The next day turn your pudding upside down on your favourite plate. Brush the sides with the sauce that you've made, making sure all the bread is coated, then serve as a slice with some fruit, if you have any left.
Recipe Notes

To give this a twist, serve it with my Healthy Chocolate Sauce instead of cream or ice cream.

You don't have to line up your bowl with cling film, it just makes it easier.

I used an old sponge that I had kept in the freezer to use up when needed, but you can use bread if you wish.