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Summer Pudding

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Categories: Easter, Entertaining, Fourth of July, Low-fat, Quick to fix, Sweet
Type: Desserts and Baked Goods

This classic summer fruit dessert is traditionally made with currants, but blackberries and raspberries work well, too

Prep Time: prep 20-25 mins, plus chilling

Serves: makes 6 servings

Ingredients:

  • 1 cup stemmed black currants or blackberries
  • 1 cup stemmed red currants or raspberries
  • 2 / 3 cup sugar
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 12 slices white sandwich bread, crust removed
Summer Pudding photo

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Directions:

  1. Cook the black and red currants and sugar in a saucepan over medium heat, stirring often, until the fruit gives off its juices. Stir in the strawberries and blueberries and cook just until they begin to soften.
  2. Cover the bottom of the bowl with a round of bread trimmed to fit. Line the sides of the bowl with bread slices as needed, trimmed and overlapping to fit.
  3. Spoon some of the fruit juices over the bread. Fill the bowl with the fruit, packing it well. Cover with the remaining bread, trimmed to fit.
  4. Place the bowl on a plate. Cover with plastic wrap. Place a small plate inside the bowl and weigh with a heavy can of food. Refrigerate at least 8 hours or overnight.
  5. Uncover the bowl and turn the pudding out onto a serving platter. Serve chilled.
Tips:
  • prep 20-25 mins, plus chilling

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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