Simple Summer Pudding Recipes

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SUMMER PUDDING



Summer Pudding image

Provided by Amanda Hesser

Categories     weekday, dessert

Time 8h30m

Yield 6 servings

Number Of Ingredients 8

4 small ripe nectarines, pitted and sliced
1/2 cup sugar, more as needed
3 cups raspberries
2 cups blackberries
6 3/8-inch-thick slices brioche, lightly toasted
2/3 cup crème fraîche
1/2 cup mascarpone
1 tablespoon wildflower honey

Steps:

  • In a medium saucepan, stir together nectarines, sugar and 1/3 cup water. Bring to a boil and cook for 5 minutes, stirring occasionally. Fold in raspberries and blackberries and cook until juices are thickened, at least three minutes. Taste and add more sugar if necessary. Pour into a large bowl and let cool.
  • Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. When fruit is cool, cover base of pan with layer of brioche, cutting it to fit. Spoon 1/3 of the fruit on top. Cover with layer of brioche. Repeat, ending with fruit. Lay a piece of plastic wrap on top, then another loaf pan containing 2 to 3 pounds of weights (soup cans work well). Chill overnight.
  • When ready to serve, whisk together the crème fraîche, mascarpone and honey. Spoon into a serving bowl to be passed at the table. Remove weights, pan and top layer of plastic wrap from pudding. Unmold onto a serving plate with a lip so juices do not spill. Slice and serve.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 234 milligrams, Sugar 33 grams

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