Summer Pudding
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Place bread slices on baking sheet
3
Bake bread until slightly dry and firm, about 8 minutes
4
Trim crusts and discard
5
Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mold to line completely; trim overhang and reserve
6
Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice cocktail in heavy large saucepan
7
Stir over low heat just until frozen berries thaw and sugar dissolves, about 10 minutes
8
Remove from heat
9
Ladle warm fruit and juices into bread-lines bowl
10
Cover fruit with reserved bread trimmings
11
Place small plate atop pudding; weigh down plate with cans or weights
12
Refrigerate overnight
13
Remove weights and plate
14
Invert pudding onto platter
15
Cut into wedges and serve with sweetened whipped cream
16
Preheat oven to 400°F
17
Place bread slices on baking sheet
18
Bake bread until slightly dry and firm, about 8 minutes
19
Trim crusts and discard
20
Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mold to line completely; trim overhang and reserve
21
Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice cocktail in heavy large saucepan
22
Stir over low heat just until frozen berries thaw and sugar dissolves, about 10 minutes
23
Remove from heat
24
Ladle warm fruit and juices into bread-lines bowl
25
Cover fruit with reserved bread trimmings
26
Place small plate atop pudding; weigh down plate with cans or weights
27
Refrigerate overnight
28
Remove weights and plate
29
Invert pudding onto platter
30
Cut into wedges and serve with sweetened whipped cream