Berries Pudding, (summer pudding)
Source of Recipe
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Recipe Introduction
This recipe gets extra points for being virtually fat-free (if you
say "no" to the optional whipped cream) and because it isn't as
cloyingly sweet as many English desserts tend to be.
List of Ingredients
Berries Pudding, (summer pudding)
8 cups (2 L) fresh raspberries, blackberries, blueberries,
or combination of berries
1 1/4 cups (310 ml) sugar
10-12 slices sturdy, homemade-style white bread, crusts removed
1 cup heavy cream, whipped (optional)
Mix the berries and sugar in a large mixing bowl, stirring and tossing
them gently until all the sugar is dissolved. Set aside. Cut a piece
of bread to fit the bottom of a 2-quart (2 L) English pudding basin,
mixing bowl, or charlotte mold and set it in place. Cut 6 or 7 pieces
of bread into wedge-shaped pieces and line the sides of the bowl,
overlapping the bread slightly. Spoon the berries into the bread
lining and top with the remaining bread. Cover the bowl with a flat
plate or pot lid, place a 4 to 5 pound (2 Kg) weight on top, and
refrigerate for at least 12 hours. To unmold, place a large platter
upside down over the bowl and invert the two simultaneously - the
pudding should slide out of the bowl easily. Serve with whipped cream
if desired. Serves 6 to 8.
Recipe
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