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Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo

Summer Berry and Plum Pudding

Real Simple AUGUST 2007

  • Yield: Makes 4 to 6 servings


  • 3 red or black plums, sliced 1/2 inch thick
  • 1 6-ounce container blackberries
  • 1 4-ounce container blueberries
  • 2 6-ounce containers raspberries
  • 3/4 cup sugar
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 4 hamburger or hot dog buns, split
  • Whipped cream (optional)


In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

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. 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 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 7%
  • Fat: 2g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 139mg
  • Carbohydrate: 56g
  • Fiber: 7g
  • Sugars: 36g
  • Protein: 4g

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Summer Berry and Plum Pudding Recipe