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Carla Hall's Summer Berry Pudding

Carla Hall
Servings: 10 to 12
30 to 60 min

Summery dessert that features all your favorite fresh fruit!

  • Ingredients
  • step-by-step directions
Carla Hall's Summer Berry Pudding
  • About a Dozen White bread (crusts removed)
  • 1/2 Cup Red Currant Jam
  • 1/2 pint Raspberries
  • 1/2 pint Blackberries
  • 1/2 Blueberries
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Sugar
  • 1 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Cinnamon
  • Line a medium-small glass bowl with plastic wrap.
  • Spread red currant jam over each of the slices of bread. Line the bowl with the slices of bread, jam side in. Use as many pieces as necessary to create a solid layer. Reserve a few slices of the bread to use later.
  • Combine the berries in a small saucepot over medium heat with lemon juice and sugar. Cook until the berries begin to burst, about 5 minutes, then remove from heat.
  • Pour the berry mixture into the well in the bread-lined bowl. Cover the top with the reserved slices of the bread. Place a plate over the top, and weigh down with a book or kitchen brick. Place in refrigerator and chill overnight.
  • To serve, remove the brick, and then hold the bowl and plate together and flip. Carefully remove the bowl.
  • In another chilled bowl, whip the cream until peaks form. Fold in the cinnamon.
  • Spoon portions of the summer pudding, and top with a dollop of the cinnamon whipped cream.
Similar categories: Desserts Courses & Meals
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