This recipe is liked by 0 person(s). |
Summer Berry Pudding
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Dan’l Webster Inn & Spa Recipe ( Serves 8 ) Ingredients: | |
1¼ cups | sugar |
Juice and peel of one lemon | |
2¼ cups | water |
1 lb | strawberries, hulled and sliced into quarters |
½ lb | blackberries |
½ lb | blueberries |
¾ lb | raspberries |
15-20 slices | white bread, cut very thin and crusts trimmed |
2 cups | fresh whipped cream |
Instructions:
Cook sugar, lemon juice and peel in 2¼ cups of water until dissolved, about 2 minutes.
Reduce heat to medium and add strawberries; poach for 2 minutes. Remove strawberries with a slotted spoon into a bowl.
Repeat with blueberries, blackberries and half of the raspberries, removing berry solids with a slotted spoon into the bowl with the strawberries. Reserve remaining liquid, which should be of syrup consistency.
Add the remaining fresh raspberries to the poached berry mix and mash, remove the lemon peel and cool.
Using a pastry brush, lightly coat the bottom of a 1-quart bowl with the reserved syrup.
Cut 1 slice of bread to fit the bottom, dip in the syrup and place in the bowl. Dip additional slices of bread and line the bowl, overlapping slightly.
Spoon about ? of the berry mixture onto the bread slices.
Cut several more slices of bread to make an even layer over the berries; dip these slices in the syrup and place on top of berries, pressing down lightly. Repeat process twice, finishing with a double layer of bread.
Refrigerate the remaining syrup. Cover pudding with plastic wrap, place a plate on top and weigh down with a couple of cans.
Place bowl on a plate and refrigerate for 8 hours.
To serve, invert the bowl onto a platter, slice into wedges, top with whipped cream and drizzle with extra syrup!
You can also make individually sized puddings, as pictured, by using ramekins
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe