I’m sad to admit that the end of Potter Week is near, but undeniably happy to be less than 24 hours away from the long-awaited final movie, Harry Potter and the Deathly Hallows: Part 2. I have a few more Harry-themed recipes to share, including today’s Summer Pudding, which I just love.
While researching various British desserts for this week, I learned that the common British use of the word “pudding” is somewhat interchangeable with the American use of the word “dessert.” Any mention of pudding in the Harry Potter book series and films, therefore, may not actually be a reference to the sweet and creamy custard I’d always pictured. And “loony” Luna Lovegood, the dreamily carefree, pudding-loving friend of Harry’s, wasn’t constantly craving a heaping bowl of vanilla tapioca or even rice pudding. Luna, instead, frequently found herself with a bit of a sweet tooth and simply wanted a dessert of some sort (I can relate). Either way, I still like to imagine Luna happily rushing over to the Ravenclaw table at the Hogwarts feast and scooping herself a large serving of rich, custard pudding.
If you haven’t guessed, it’s pretty apparent in the book series and even more so in the films that Luna is quite fond of pudding. Upon first meeting Harry and friends in the movie Harry Potter and the Order of the Phoenix, Luna both informs the group of her belief that her odd jewelry charm “keeps away the nargles,” and also expresses her desire for pudding, all in the same breath.
While Luna seems to be quite the pudding-fan, we cannot say the same for Dobby, the beloved house elf. In Harry Potter and the Chamber of Secrets, mischievous Dobby sends evil Aunt Petunia’s “masterpiece of a pudding” crashing to the floor, disrupting a dinner party, and leaving Harry at the scene of the crime, completely covered in sugared flowers and cream. Regardless of Dobby’s potential distaste, I thought it important to create some sort of pudding for Potter Week, and fell in love with the idea of “Summer Pudding,” a super simple, no-bake, berry-filled concoction. I think that it would be a beautiful addition to any Hogwarts feast or perhaps ‘Harry Potter Movie Marathon Party’ buffet table… fit for wizards, house elves, and muggles alike!
Inspired by: Luna Lovegood’s favorite (and Aunt Petunia’s ruined) “Pudding”
“I’ll just go down and have some pudding and wait for it all to turn up. It always does in the end…”
-Luna Lovegood, lightheartedly referencing her missing possessions, hidden by Hogwarts students in Harry Potter and the Order of the Phoenix.
Adapted from Craig Stoll’s
“Summer Berry Pudding,”
2 pints fresh strawberries
¾ cup granulated sugar
2 pints red raspberries
2 pints black raspberries
2 pints blackberries
juice and zest from 1 orange
2 tablespoons Grand Marnier
1 tablespoon lemon juice
1 loaf fine-crumb white bread
–recipe yield: about 8-12 servings
Hull and roughly chop strawberries into a small dice and place into medium saucepan. Toss sliced strawberries with the sugar and place over medium-low heat for 10-15 minutes, or until berries have broken down into a thick syrup. Remove and discard any large strawberry pieces, and reduce heat to low. Add into the liquid the red raspberries, black raspberries, and blackberries. Allow the berries to slightly soften in the hot syrup for about 5 minutes before removing the whole berries from the liquid with a slotted spoon or strainer and transferring them to a small bowl to cool. The syrup should remain in the saucepan over low heat for about 5 more minutes, allowing it to simmer and reduce. Then, remove the reduced syrup from heat and stir in the orange juice and zest, Grand Marnier, and lemon juice.
As berries and syrup cool, butter the inside of a large bowl line with plastic wrap. Remove all crusts from each slice of bread. Fit a few bread slices into an even layer lining bottom and sides of prepared bowl, further trimming slices if necessary. Dip slices into the cooled fruit syrup and arrange soaked slices back into the bowl. Spoon about ½ cup of berries into the center of the bowl atop the soaked bread. Cover berries with a few more slices of soaked bread, spooning on another ½ cup of berries onto those slices. Repeat bread-soaking and berry-layering until layers reach near level with the top of bread-lining up the sides of the bowl. Level with side bread-lining, arrange a final layer of soaked bread to cover the top of the berries completely and the entire surface of the dessert.
Cover the surface of the dessert with plastic wrap, and fit a small plate or round cardboard cutout into the bowl on top of the wrapped surface. Place some slightly heavy objects (canned goods or a few small boxes of sugar, etc.) on top of the round cutout to weigh it down and condense the dessert into a dense solid. Set the weighted dessert onto a rimmed sheet tray and place into refrigerator to chill overnight. Invert the chilled dessert onto a serving dish, peeling away and discarding the plastic wrap. Garish with confectioner’s sugar and/or extra berries if desired, slice, and serve.