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Summer Pudding

Updated February 23, 2016

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

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.

6 servings

Preparation Time25 min

Preparation Time - Text20–25 mins, plus chilling

Cooking Methodslow cooking

CostModerate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Taste and Texturefruity, juicy, sweet

Type of Dishdessert, pudding

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
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Instructions

  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.

  6. Good with ice cream or whipped cream.

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