Summer Pudding With Rum Whipped Cream
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Pure Vanilla ExtractDirections:
1
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes
2
Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer
3
Cook for one minute
4
Off the heat, stir in the remaining raspberries and the framboise
5
Slice the bread in 1/2-inch-thick slices and remove the crusts
6
In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture
7
Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate
8
Continue adding bread, cutting it to fit the mold, and berries
9
Finish with bread and cooked berries, using all of the fruit and syrup
10
Place a sheet of plastic wrap loosely over the pudding
11
Find a plate approximately the same diameter as the inside of the mold and place it on top
12
Weight the mold with a heavy can and refrigerate
13
Remove the weight after 6 to 8 hours
14
Cover the pudding with plastic wrap and refrigerate overnight
15
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate
16
Serve in wedges with rum whipped cream
17
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
18
When it starts to thicken, add the sugar, vanilla, and rum
19
Continue to whip until it forms stiff peaks
20
Serve cold