Blackberry Summer Pudding
Source of Recipe
A Midwest Gardener's Cookbook
List of Ingredients
7 thin slices dense white bread -- crusts removed
4 cups sorted blackberries
1/2 cup sugar
2 tablespoons sweet red wine
1 teaspoon lemon juiceRecipe
Line bottom and sides of a 1 quart deep glass bowl with bread slices, cutting slices to fit snugly. In stainless steel saucepan, combine berries, sugar, 1 tbl. wine and lemon juice. Simmer mixture, stirring gently, for 5-7 minutes, or until sugar is dissolved.
Pour mixture gently over bread-lined bowl and top with remaining 2 thin slices of bread. Sprinkle top with remaining 1 tbl. of wine. Invert a small flat plate just large enugh to fit inside the bowl over bread; weight it down; chill pudding for 8 hours in fridge or overnight. Remove weight and plate, invert a platter over pudding, and invert pudding onto platter. Serve with sweetened whipped cream. Serves 6.
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