Angel Food Summer Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great recipes for sweet tooth Ingredients:
1 prepared angel food cake |
filling |
2 cups fresh strawberries -- hulled & quartered |
2 cups fresh blueberries |
2 cups fresh raspberries |
2 cups fresh blackberries |
1/4 cup sugar |
1/4 cup orange-flavored liqueur or orange juice |
2 teaspoons grated lemon peel |
topping and garnish |
1 cup heavy cream |
4 teaspoons cofectioners' sugar |
whole fresh berries |
sprigs of mint |
Directions:
1. To prepare filling, in a medium saucepan, mix together berries, sugar,liqueur, and lemon peel
2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool
3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
5. dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake
6. Spoon filling into the cake-lined bowl. Top with remaining cake
7. triangles, covering berries completely.
8. Place a plate, just slightly smaller than the bowl's diameter, on top of
9. pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
10. Remove plate and can. Carefully unmold pudding onto a serving plate
11. To prepare topping, beat cream at medium speed until soft peaks form.
12. Beat in confectioners' sugar.
13. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
14. small mounds of cream mixture on top of pudding. Garnish with fresh berries
15. and sprigs of fresh mint.
16. NOTES : Sinfully delicious, this puding just gets better as it sits (which is
17. never very long). You can substitue frozen berries for fresh ones.
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