Summer Pudding


8 slices stale, crustless white bread, ½" thick
1 1/2 pounds mixed berries strawberries, raspberries, blackberries
1/2 cup sugar


The more varied the fruit, the better the results. Line the bottom of a 4 cup souffle dish with enough bread to cover the base completely. Line the sides of the dish with more bread slices; if necessary cut to shape, so the bread will fit closely together. Hull and carefully wash fruit, remove pits where necessary. Put fruit in a wide heavy bottomed pan and sprinkle the sugar over it. Bring to a boil over low heat and cook for 2- 3minutes only, until sugar melts and juices begin to run. Remove pan from
Spoon fruit and remaining juice into the bread-lined souffle dish and cover completely with rest of bread. Put a plate that fits the inside of the dish on top of the pudding and weigh it down with a heavy object (can or jar). Place in refrigerator and chill for 8 hours.
To serve, unmold the pudding on a serving plate. USe reserved fruit juice to pour over any parts that were not soaked and colored by the juices. Serve with a bowl of cream or whipped cream.




Anonymous's picture

Oh my gosh, I'm so sorry to say that that has to be the most unappealing picture of a summer pudding I have ever seen! Oh dear, what a disaster. Summer pudding is indeed the most gorgeous dessert on the planet though...if done right. lol.


Summer pudding is an excellent use for fresh berries and stale bread.


4.0 servings


Sunday, January 3, 2010 - 4:09am


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