Quick Summer Pudding
Published September 2, 1989
- Total Time
- 10 minutes, plus 6 hours to refrigerate pudding & 1 hour for pudding to sit outside of fridge
- Prep Time
- 10 minutes, plus 6 hours to refrigerate pudding & 1 hour for pudding to sit outside of fridge
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Ingredients
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 ½ cups sugar
10 to 12 slices white bread, crust removed
Extra berries for garnishing
½ pint heavy cream, whipped
Nutritional analysis per serving (8 to 10 servings)
57 grams carbs; 27 milligrams cholesterol; 330 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 6 grams fiber; 159 milligrams sodium; 5 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
- Step 2
Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
- Step 3
Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl. Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
- Step 4
Turn the pudding upside down onto a round serving dish. Patch up any white spots with the remaining fruit juice. Decorate with berries and serve. Pass the cream separately.
Before adding all the sugar to the berries, taste them. If they are very sweet, you can use less.
Private Notes