Pink And Purple Summer Pudding |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My recipe, people say it's outstanding. So easy, elegant and delicious Ingredients:
1 loaf of a sandwich white bread, crusts removed |
( i.e pepperidge farm or similar brand ) |
1 pint blueberries |
1 pint strawberries, sliced or cut up |
1 pint red raspberries |
1 pint blackberries or other type berries ( red or black currents , cranberries etc.) |
1 cup sugar or to taste |
2 tbs. fruit flavored liquor , ruby port or brandy |
heavy cream , sweetened and whipped for a topping/garnish |
mint leaves as a garnish |
Directions:
1. Prep time does not include overnight chilling
2. This is so simple and delicious.
3. It's hard to imagine that white bread and sweetened berries can mingle to produce a luscious summer dessert.
4. The bread soaks up the juices, turns a vivid pink/purple and holds the berries in place.
5. I make this for a ladies luncheon always receiving many requests for the recipe.
6. Line a bowl ( 6 to 8 cup capacity ) with plastic wrap .
7. Or Use a plastic gelatin type mold, then you don't
8. need plastic wrap to line it .
9. Remove crusts from bread and piece bread into bowl, pressing pieces together (somewhat like a puzzle ) so no space is left.
10. It's okay to overlap the bread pieces,but press them in
11. Meanwhile place fruit in a pan with the sugar and liquor and over medium heat just bring to a boil and then simmer 5 or 10 minutes so fruit release its juice and fruit becomes softened.
12. Remove from heat and cool.
13. Place (Ladle ) fruit into the bread lined bowl. .
14. Top with more crustless bread.
15. Cover with plastic wrap.
16. Weigh down the top with a heavy plate that fits snugly over
17. the top of the pudding.
18. Chill 24 hours.
19. Prior to serving, carefully remove
20. plate/plastic, invert bowl onto a platter and remove plastic.
21. Decorate the pudding mold with whipped cream and mint leaves. Slice wedges ( or spoon off pieces )and place on plate, spooning on any extra juices over the pudding.
22. Note: other fruit such as cranberries, and chopped ripe peaches may be used.
23. Bread such as egg or challah also may be use.
24. One does not want to use a fluffy spongy type of bread but rather a firmer one that will be able to soak up the berry juices and yet hold a shape.
25. Note 2: use any combination of berries to make about 8 cups.
26. Some cranberries also add a lovely colorand I used them in the recipe with excellent results.
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