Quick Summer Pudding

Name: Quick Summer Pudding
Prep time: 10 min
Total time: 10 min
Yield: 8 to 10 servings
Ingredients: 1 pint blueberries; 1 pint raspberries; 1 pint blackberries; 1 1/2 cups sugar; 10 to 12 slices white bread, crust removed; Extra berries for garnishing; 1/2 pint heavy cream, whipped

By Moira Hodgson

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
Rating: (0)
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Featured in: FOOD; Keeping It Simple and Fresh

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Ingredients

Yield:8 to 10 servings

1pint blueberries
1pint raspberries
1pint blackberries
1½cups sugar
10 to 12slices white bread, crust removed
Extra berries for garnishing
½pint heavy cream, whipped

Ingredient Substitution Guide

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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.