Berry Pudding
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Raspberry1.5 cups
Currants (red)2 cups
Strawberry (hulled)1 cup
Cranberry1 cup
Blueberry1 tsp
Unflavored Gelatin2 tbsps
Water (cold)1 cup
Heavy Cream (optional)Directions:
1
Watch how to make this recipe
2
The day before you plan to serve the pudding, line a mixing bowl with plastic wrap
3
Line the plastic wrap with the bread slices, trimming the pieces so that they fit together neatly
4
Save enough bread to cover the top of the pudding
5
In a saucepan, combine the apple juice concentrate and all the berries
6
Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute
7
Immediately turn off the heat
8
Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine
9
Spoon the mixture into the bread-lined bowl
10
Cover with remaining bread slices
11
Cover the bowl with plastic wrap and chill overnight
12
When ready to serve, whip the cream until soft peaks form
13
Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl
14
Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top