Nutella Summer Pudding with Berry Sauce
A contemporary twist on the British summer pudding classic, this Nutella version layers soft brioche with tart berry compote and creamy toppings for elegant individual desserts. The dish features bright summer berries blitzed into a glossy sauce that soaks into cubed bread, creating pockets of flavor and moisture throughout. Fresh Greek yogurt adds protein and tangy contrast, while a spoonful of Nutella delivers chocolate-hazelnut richness and depth. The combination creates distinct textures: crispy bread edges, soft berry-soaked interior, cool yogurt, and smooth chocolate spread. Perfect for those seeking lighter indulgence or following lower-fat diets, this pudding suits summer entertaining, afternoon tea, or special breakfasts. What sets it apart is the Nutella element, which replaces traditional custard, plus the use of frozen berries for convenience and tang, making this accessible year-round while maintaining the elegant presentation of classic British puddings.
Ingredients
- 2 oz brioche, cut in half horizontally, then crusts removed and each slice cut into four even rectangles
- 7 oz frozen summer berry mix, defrostedfresh raspberries and blackberries1:1
defrost fresh berries if using
- 3 ½ tbsp water
- ⅛ cups Greek yogurt, 0% fatGreek yogurt, full fat1:1dairy alternative unavailabledairy
yogurt adds richness but alters macros
- ½ oz Nutella, one heaped teaspoon
- 1 fresh strawberry, whole
Instructions
- 1
Line a 3 ½" by 2 ¾" pudding basin with cling film.
- 2
Blitz half the summer fruits in a food processor and pass through a sieve into a bowl. Mix with water.
- 3
Remove crusts from brioche and discard. Cut each slice into four even rectangles.
- 4
Dip each bread piece in the berry sauce and use to line the prepared mould, pressing firmly and overlapping each slice. Finish with a piece across the bottom.
- 5
Fill the middle with the reserved whole summer fruits. Top with a piece of brioche and press down firmly.
- 6
Pull the cling film over to cover the base and refrigerate for at least 30 minutes to set.
- 7
Tip onto a serving plate, remove the cling film and mould, and pour over the reserved berry sauce.
- 8
Spoon Greek yogurt over the top, then spoon Nutella over the yogurt.
- 9
Garnish with a fresh strawberry.
Tips
Blitz only half the berries and pass through a sieve to create a smooth sauce that soaks evenly into bread. The whole reserved berries add texture and natural sweetness without making the pudding soggy.
Press each bread piece firmly as you layer to ensure they stick together and absorb the berry sauce thoroughly. Chill for at least 30 minutes so the bread binds and the flavors meld, though overnight chilling improves structure.
Ensure no crust remains on the brioche, as it creates a tough bite that breaks the delicate texture. Use soft white brioche specifically for the best absorption and tender crumb.
Good to Know
Cover with cling film and refrigerate for up to 24 hours before serving. Do not freeze, as the bread texture will deteriorate.
Prepare up to 24 hours in advance through the chilling step. Add yogurt and Nutella topping and fresh strawberry just before serving for best texture and presentation.
Serve chilled as a light dessert course or afternoon tea accompaniment. Present individually on small plates with the berry sauce pooled around the pudding.
Common Mistakes
Do not skip passing the blitzed berries through a sieve to avoid a grainy, uneven sauce that fails to coat the bread.
Do not under-chill; place in the fridge for at least 30 minutes to avoid the pudding collapsing when unmolded.
Substitutions
Dairy-Free Swaps
yogurt adds richness but alters macros
Gluten-Free Swaps
General Alternatives
defrost fresh berries if using
FAQ
Can I make this pudding ahead of time?
Yes, prepare through the chilling step up to 24 hours in advance and refrigerate covered with cling film. Add the yogurt, Nutella, and fresh strawberry garnish only just before serving to maintain texture and presentation quality.
What if I don't have a 9cm by 7cm pudding basin?
Any small mold of similar capacity works. A 150ml ramekin, small bowl, or even a teacup works. Line with cling film and adjust bread pieces accordingly. The key is pressing the bread firmly to create a cohesive structure.
Can I freeze the prepared pudding?
Freezing is not recommended as the brioche bread becomes tough and develops an unpleasant texture when thawed. The pudding is best enjoyed fresh or chilled for up to 24 hours in the refrigerator.