← Back to Search Results
slow cooking
Summer Pudding

Photo by:
Comments: 0
 

Recipe

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

Yield: 6 servings
Prep time: 20–25 Mins, Plus Chilling

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

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.

Good with ice cream or whipped cream.

Notes

Special Equipment: 1 quart (1 liter) bowl.Prepare ahead:

This dessert benefits from being refrigerated overnight before serving. It will keep, refrigerated, for up to 3 days.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

272kcal (14%)
342mg (14%)
60g
6g
2g (3%)
0g
0g (2%)
0g
1g
0mg (0%)
32g
5g
29mg
224mg
4mcg RAE (0%)
45mg (76%)
98mg (10%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
spice Spice
by Ana Sortun
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucid-food Lucid Food
by Louisa Shafia
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
martin-yans-china Martin Yan's China
by Martin Yan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?