Dessert In A Jar: Summer Berry Pudding

eHow Food Blog

They say that necessity is the mother of invention and that couldn’t be more true for this recipe. The weather has been hot here in NYC and I was craving summer berry pudding, a British dessert consisting of layers of bread and berries cooked in a sugar syrup and placed into a mold to set.  My goal was to make individual puddings but sadly, all but two of my ramekins were broken.

I didn’t want to make one giant pudding because, well, then I’d eat it all. I knew individual puddings would save me from myself (portion control, people!) and I wasn’t about to give up. A quick scan of my cabinets produced 6 (5 ounce) Mason jars. Yes! Not only would the jars work perfectly as a molding vessel for my individual puddings, they would make an adorable presentation.

Mason Jar Summer Berry Pudding

Makes 6 (6 oz) servings


¼ cup granulated sugar

¼ cup water

½ carton of strawberries (about 8 ounces), hulled and quartered

1 pint of raspberries

1 whole sprig of fresh mint (leave whole so you can fish it out after the berries are cooked)

1 large loaf of country bread or brioche, cut into 24 rounds the width of your jar

*optional- whipped cream


  1. Combine sugar, water, berries and mint in a medium saucepan and cook over medium-high heat until berries break down, about 6 minutes. Remove mint leaves and allow mixture to cool.
  2. Cut bread into 1/2-inch slices, then cut into 24 small circles, avoiding crusts. TIP: Use the lip of your mason jar or a glass to get rounds to be the correct size.
  3. Place one round of bread at the bottom of each jar. Spoon 3 teaspoons of berry mixture over each round of bread. Repeat with remaining bread rounds and berry mixture until each jar has 4 layers of bread and 3 layers of berries. Screw tops on jars and refrigerate for 1 hour. Puddings may be made up to 24 hours in advance. Serve right from the jar, garnished with a sprig of mint and dollop of whipped cream.
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