Summer Berry Pudding
A summer pudding is a British warm-weather wonder--not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.
Ingredients
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4 small slices firm white bread, crusts removed
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1 cup sliced fresh strawberries
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1 cup fresh blueberries
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1 cup fresh raspberries
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2 tablespoons sugar
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2 tablespoons water
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Pinch of salt
Directions
1.
Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
2.
Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
3.
Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
4.
Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
5.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes
Nutrition information
Calories 252, Total Fat 2 g, Sodium 299 mg, Carbohydrate 56 g, Fiber 8 g, Protein 5 g, Potassium 277 mg. Daily Values: Vitamin C 120%. Exchanges: Starch 1,Fruit 1.5,Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet
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