Summer Berry Pudding
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Strawberry (cleaned)2 cups
Raspberry1 cup
Blueberry1 cup
Sugar1 cup
Simple Syrup1
Sea SaltDirections:
1
Special Equipment: Cheesecloth; heavy can or weight Coarsely chop the strawberries and put them and the other berries in a sauce pan
2
Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices
3
About 5 minutes
4
Remove from heat and cool
5
In a blender, puree the simple syrup with 2 pints of raspberries until smooth
6
Set aside
7
Line a 2-quart pudding mold or deep bowl with cheesecloth
8
Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold
9
Soak the remaining slices in the berry puree and layer with the cooked berries
10
Repeat and end with a bread layer on top
11
Using a plate that fits just inside the top of the mold, place it on top of the pudding
12
Put the mold in a pan and weight the plate
13
Refrigerate the pudding overnight
14
To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream
15
Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream