 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is called “Almost Summer Pudding” because it's made with the first berries of spring. In the beloved British dessert known as summer pudding, the berries marry up with bread (in this case brioche) and liqueur (orange liqueur here) for a sweet, floral, glorious treat. Read more . The bread in this pudding doesn’t come out as dark red as in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud. Baking tip: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving. By Kate Ramos Ingredients:
6 cups washed, hulled, and quartered strawberries (about 2 1/2 pounds) |
2 cups blueberries (about 10 ounces) |
1/2 cup granulated sugar |
3 tablespoons orange liqueur, such as grand marnier |
10 (3/4-inch-thick) slices brioche, crusts removed |
chilled whipped cream, for serving |
Directions:
1. Combine strawberries, blueberries, sugar, and orange liqueur in a large nonreactive bowl and stir to coat the fruit. Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
2. Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides. Press the plastic wrap into the bowl so it is as smooth as possible.
3. Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly. (You may have to overlap the slices, and you should have a few left over.) Set aside.
4. Once the fruit has rested, pour the berries and juices into the brioche-lined bowl. Top with remaining brioche, taking care to cover exposed berries. Press firmly on the top bread pieces to flatten them and push the juices into the bread. Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top. Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
5. To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl. Remove the plastic wrap and serve the pudding sliced, with whipped cream.
|
|