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Carla Hall's Summer Berry Pudding

Summer Berry Pudding Carla Hall
Summery dessert that features all your favorite fresh fruit!
skill level
Easy
time
30-60min
servings
10 to 12
cost
$
Contributed by :
This summer dessert is just as tasty to eat as it is simple to make!
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Line a medium-small glass bowl with plastic wrap.
  • 2
    About a Dozen White bread (crusts removed)
    1/2 Cup Red Currant Jam
    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.
  • 3
    1/2 pint Raspberries
    1/2 pint Blackberries
    1/2 Blueberries
    2 tablespoons Lemon Juice
    2 tablespoons Sugar
    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.
  • 4
      
    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.
  • 5
      
    To serve, remove the brick, and then hold the bowl and plate together and flip. Carefully remove the bowl.
  • 6
    1 1/2 cup Heavy Whipping Cream
    1 teaspoon Cinnamon
    In another chilled bowl, whip the cream until peaks form. Fold in the cinnamon.
  • 7
     
    Spoon portions of the summer pudding, and top with a dollop of the cinnamon whipped cream.
 
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