English Summer Pudding

 by Cricket Azima

Servings: 10English summer puddingPer serving: Calories 242, Fat 10g, protein 3g, carbohydrate 37g, dietary fiber 3g
  • 1 loaf bread
  • 8 cups mixed summer berries
  • 3/4 cup sugar
  • 1 cup heavy whipping cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract
Remove and discard (or feed the birds) crust from bread.  Cut break into 1/2" slices.  Arrange slices to cover bottom and sides of a large round glass bowl. Note: Use about 3/4 of a loaf - there should be slices left over for later use.
Wash berries and remove stems if necessary.  Combine berries and 3/4 cup sugar in large saucepan over medium-low heat.  Cook for 10 minutes, or until berries soften. Remove from heat.  Spoon berry mixture over bread slices, reserve some liquid.  Cover berries with remaining bread slices. Pour reserved berry liquid over bread to soak.
Cover with wax paper.  To create the pudding's mod, place a plate on the surface of the covered pudding. Weigh down the plate with a large can.  Place in refrigerator and chill at least 8 hours or overnight. To serve, remove plate and wax paper, run butter knife gently between pudding and bowl to loosen.  Place large plate topside down on the bowl, flip bowl while holding the plate on top. Gently remove the bowl to unmold pudding.  Serve with whipped cream.
Whipping Cream:
Whisk whipping cream, vanilla, and sugar until soft peaks form.
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