Name: Summer Pudding with Blueberries and Raspberries
Cook time: 20 minutes
Total time: 8 3/4 hours
Yield: Makes 6 servings
Ingredients: 1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded; 4 cups blueberries (1 pound); 5 cups raspberries (18 ounces); 1 cup sugar; 1 teaspoon fresh lemon juice; Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip; 1 platter with a lip; Accompaniment: lemon verbena ice cream

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Summer Pudding with Blueberries and RaspberriesMikkel Vang

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Cooks' note:

Pudding can be chilled (with weights) up to 3 days.

Recipe notes

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Why All Fresh Berries Should End Up in No-Bake Summer Pudding