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Smucker's English Berry Pudding




Source of Recipe


Unknown


List of Ingredients




Smucker's English Berry Pudding
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12-16 slices white bread, crusts removed, cut into half or quartered triangles
1 c. smucker's raspberry preserves
2 c. each raspberries, blueberries, and sliced strawberries (fresh or frozen)

Recipe



.
Line deep 1 1/2 to 2 quart bowl with plastic wrap. Line bottom and side of bowl with bread slices. Completely cover surface so no gaps remain between slices. Heat preserves and 6 c. mixed berries in saucepan over high heat. Bring to a boil and simmer 5 minutes to release juices. Spoon half of berry mixture into bread-lined bowl.
Cover with half of remaining bread triangles and remaining berry mixture.

Cover second layer of berries with remaining bread. Use more bread if needed to completely seal bowl. Cover pudding with plastic wrap. Place plate over bowl to weigh it down.

Refrigerate pudding 12- 24 hours before serving.

To serve, remove plate and plastic wrap.Unmold bowl onto serving plate. Remove bowl and carefully remove plastic wrap from pudding.

Serve dusted with powdered sugar.

.