Summer Berry Pudding
Source of Recipe
Life Script
Recipe Introduction
A summer pudding is a British warm-weather wonder - not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality
List of Ingredients
Summer Berry Pudding
* 4 small slices firm white bread, crusts removed
* 1 cup sliced fresh strawberries
* 1 cup fresh blueberries
* 1 cup fresh raspberries
* 2 tablespoons sugar
* 2 tablespoons water
* Pinch of salt
Recipe
1. Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
4. Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
5. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Nutritional Information:
Per serving
Calories 252 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 56 g
Dietary Fiber 8 g
Fat 2 g
Saturated Fat 0 g
Monosaturated Fat -
Polysaturated Fat -
Protein 5 g
Potassium 277 mg
Sodium 299 mg
Iron -
Cholesterol 0 mg
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