Summer Berry Pudding
Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : |
Number of servings :
Prep time:
Cooking time:
Type of meal : | Desserts | Desserts
Special diet : | Vegetarian
Ingredients
9 cups (2-1/4 L) mixed strawberries, raspberries, blackberries, blueberries, red currants
1/2 to 3/4 cup (125 to 200 mL) sugar
2 tbsp (30 mL) water
3 tbsp (45 mL) butter or margarine, melted
1 loaf (16 oz/500 g) sliced firm-textured white bread, crusts removed
Directions
Rinse and hull berries if necessary. Quarter strawberries; leave other berries whole. Place fruit in a 3-quart (3 L) nonreactive saucepan over moderately high heat, add 1/2 cup (125 mL) sugar and the water and bring to a boil, stirring occasionally. Reduce the heat to low and cook until sugar dissolves and fruit juices begin to run — about 3 minutes. Cool for 10 minutes; taste and add more sugar if desired.
Butter bread on one side. Line the bottom and sides of a 6-cup (1.5 L) bowl or soufflé dish with bread, buttered sides next to dish. Trim bread as needed for a close fit. Using a slotted spoon, spoon fruit into the prepared dish, reserving about 1 cup (250 mL) of juice. Fit the remaining bread slices on the top, again trimming as needed. Fit a plate inside the top of the dish on top of the bread and weight down with a heavy can or jar.
Refrigerate 8 hours or overnight. Remove the weight and plate. Dip the dish in hot water for about 30 seconds. Run a thin-bladed knife around the edge of the pudding and gently ease bread away from dish. Place a serving plate on top of the dish and invert to unmould the pudding. Spoon reserved juice over any parts of the bread that have not been saturated.
Makes 8 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:631
