Quick Summer Pudding
- 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
- 1pint blueberries
- 1pint raspberries
- 1pint blackberries
- 1½cups sugar
- 10 to 12slices white bread, crust removed
- Extra berries for garnishing
- ½pint heavy cream, whipped
Nutritional analysis per serving (10 servings)
330 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 6 grams dietary fiber; 38 grams sugars; 5 grams protein; 159 milligrams sodium
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.
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