86% would make this again

Summer Berry Pudding Cups

Name: Summer Berry Pudding Cups
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: Base (choose one); 8-10 shortbread biscuits, biscotti, or ladyfinger sponge fingers; 1 tbsp melted butter (optional, helps crumbs hold together); Chocolate layer; 300 ml heavy cream (double cream); 120 g good-quality dark chocolate (50-70% cocoa), finely chopped; 1 tbsp icing sugar or caster sugar; Small pinch of salt; Cream layer; 250 ml heavy cream (double cream), very cold; 1 tsp vanilla extract; 1½-2 tbsp icing sugar or runny honey (to taste); Fruit; 150 g strawberries, thinly sliced; 100 g blueberries; Optional: a few raspberries or blackberries; To finish; Extra whipped cream or a small spoon of chocolate pudding; Fresh mint leaves or chocolate curls (optional)

Vish G

May 17, 2026

Summer ready berry pudding cups with creamy layers of chocolate and whipped cream with delicious sweet ‘n’ tart strawberries and blueberries hidden into every cup. We love easy no bake dessert ideas like this that can be made quickly without too much headache and make a hot summers day using a few simple ingredients just a bit more special with a mini sweet treat like this.

PREP TIME

25 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

Base (choose one)
8-10 shortbread biscuits, biscotti, or ladyfinger sponge fingers
1 tbsp melted butter (optional, helps crumbs hold together)
Chocolate layer
300 ml heavy cream (double cream)
120 g good-quality dark chocolate (50-70% cocoa), finely chopped
1 tbsp icing sugar or caster sugar
Small pinch of salt
Cream layer
250 ml heavy cream (double cream), very cold
1 tsp vanilla extract
1½-2 tbsp icing sugar or runny honey (to taste)
Fruit
150 g strawberries, thinly sliced
100 g blueberries
Optional: a few raspberries or blackberries
To finish
Extra whipped cream or a small spoon of chocolate pudding
Fresh mint leaves or chocolate curls (optional)

Instructions

Break or pulse the biscuits or sponge into small crumbs. They should be chunky rather than dusty. If using butter, mix it through the crumbs lightly.
Spoon a thin, even layer of crumbs into the bottom of each glass and gently press down with the back of a spoon. Set aside.
Heat the cream for the chocolate layer in a small saucepan over medium heat until it is hot but not boiling. You should see steam but no bubbles.
Remove from the heat and immediately add the chopped chocolate, sugar and salt. Let it sit for 1 minute, then stir gently until smooth and glossy.
Leave the chocolate mixture to cool for about 5 minutes so it thickens slightly but is still pourable.
Carefully spoon or pour the chocolate over the biscuit base, creating a neat even layer. Tap the glasses lightly on the counter to level.
Place the glasses in the fridge for 20-30 minutes so the chocolate layer sets and stays defined.
While the chocolate chills, whip the cold cream with vanilla and icing sugar or honey until soft peaks form. The cream should be light and spoonable, not stiff.
Remove the glasses from the fridge and add a layer of whipped vanilla cream over the chocolate, smoothing gently without pressing down.
Add a layer of sliced strawberries and blueberries, arranging some slices against the glass so they show clearly from the outside.
Repeat with another thin layer of cream and a small amount of chocolate if desired, finishing with cream on top to match the look of the photo.
Spoon a small swirl of chocolate pudding or chocolate cream onto the top, then decorate with a strawberry slice, a few blueberries and a mint leaf.
Chill for at least 1 hour before serving so the layers hold their shape and the flavours come together.