Summer Pudding


Summer Pudding


Serves 8
– 1 10-oz. package frozen unsweetened raspberries, thawed
– 1 10-oz. package frozen unsweetened sliced strawberries, thawed
– 1 1-lb. package frozen unsweetened blackberries, thawed
– 1 c. sugar
– 1 loaf sliced white bread, several days old whipped cream or nondairy topping (optional)


Step 1: 
Stir all fruit and sugar together in a large bowl. (Allow frozen fruit to defrost thoroughly.)*

Step 2: 
Meanwhile, cut the crusts off as many bread slices as you will need to line a deep 2-quart bowl. Cut round pieces for the bottom of the bowl and several overlapping wedges for the sides. Line the bowl with bread and pour in fruit mixture and juices. Cover the top completely with more bread slices.

Step 3: 
Over top bread slices, put a plate that is small enough to fit inside the rim of the bowl. Place a heavy weight such as a brick or rock on top to press it down firmly. Refrigerate for at least 24 hours.

Step 4: 
When ready to serve, remove the weight and plate. To unmold pudding, place a serving plate upside down on top of the bowl. Then, grasping the plate and bowl firmly, turn them over quickly. The pudding should slide easily onto the plate. If it doesn’t, slide a knife blade around the inside edge to loosen it. Serve with fresh whipped cream.

Food: Summer Pudding

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