← 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.
 

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
martin-yans-china Martin Yan's China
by Martin Yan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mexican-everyday Mexican Everyday
by Rick Bayless
mom-a-licious Mom-a-Licious
by Domenica Catelli
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
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?