Quick Summer Pudding Recipes

QUICK SUMMER PUDDING

Quick Summer Pudding image

Provided by Moira Hodgson

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 pint blueberries
1 pint raspberries
1 pint blackberries
1 1/2 cups sugar
10 to 12 slices white bread, crust removed
Extra berries for garnishing
1/2 pint heavy cream, whipped

Steps:

Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl. Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
Turn the pudding upside down onto a round serving dish. Patch up any white spots with the remaining fruit juice. Decorate with berries and serve. Pass the cream separately.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 172 milligrams, Sugar 38 grams, TransFat 0 grams

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