Quick & Easy

Summer pudding

This summer pudding is sweet and summery, yet perfect for any time of the year!



1.Combine berries in bowl, thaw to room temperature. Drain berries, reserve juice.
2.Combine reserved berry juice, sugar and water in small pan, stir over heat, without boiling, until sugar is dissolved; bring to boil, simmer, uncovered, without stirring, for 2 minutes.
3.Remove crusts from bread, cut bread to fit base and side of glass bowl (5 cup capacity). Spread half the fruit mixture into bowl. Pour quarter of sugar syrup over fruit. Cover with a layer of bread. Repeat layering with remaining fruit and bread, finishing with bread.
4.Pour remaining syrup down side of bowl and evenly over top. Stand 20 minutes to allow bread to absorb syrup. Cover surface of pudding with plastic wrap, put a heavy weight on top, refrigerate overnight. As pudding flattens, decrease size of weight to fit into shape of bowl. Turn pudding onto serving plate, spoon any syrup over pudding. Serve with whipped cream, if desired.

This recipe can be made 2 days ahead. Store covered in a refrigerator. This recipe is not suitable to be frozen or microwaved.


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