Summer pudding is a British summer tradition that I, as an anglophile, love to make as often as I can during the short-lived berry season. The pudding must be kept overnight in the fridge, but it’s easy to make—requiring only three ingredients and a little prep—and impressive to serve. If white bread isn’t your thing, you can use a day-old brioche. But generally, in my house, brioche doesn’t last that long. I use blueberries, raspberries, and strawberries, but any combination or addition of any other seasonal berries from your neck of the woods would be fantastic. Blackberries, gooseberries, and red currants would work as well. If you absolutely must indulge in summer pudding in the middle of winter, frozen berries are totally acceptable—just cook them a little less, so they maintain their shape. I love serving summer pudding with a dollop of whipped cream on top. Serves 6 1 loaf …