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  Added: Jun 07, 2007  •  Visited (409)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fruit - Filled Bread Pudding
(Summer Pudding)
What You Need:
  • 2 quarts (about 3 pounds) fresh ripe raspberries, blackberries, blueberries or red currants
  • cups superfine sugar
  • 10 to 12 slices homemade-type white bread
  • 1 cup heavy cream

  • How To Cook:
    1. Pick over the fruit carefully, removing any stems or caps and discarding any berries that are badly bruised or show signs of mold. Wash in a colander under cold running water, then shake the berries dry and spread them out on paper towels to drain.

    2. Place the berries in a large mixing bowl, sprinkle with the 1¼ cups of sugar, and toss them about gently with a large spoon until the sugar dissolves completely. Taste, and add more sugar if necessary. Cover tightly and set the berries aside.

    3. With a small, sharp knife, cut 1 slice of bread into a circle or octagon so that it will exactly fit the bottom of a 2-quart English pudding basin, a 2- quart deep bowl, or a charlotte mold, and set it in place.

    4. Trim 6 or 7 slices of the bread into truncated wedge shapes 3½ to 4 inches wide across the top and about 3 inches wide across the bottom. Stand the wedges of bread, narrow end down, around the inner surface of the mold, overlapping them by about ¼ inch.

    5. Ladle the fruit mixture into the mold, and cover the top completely with the remaining bread. Cover the top of the mold with a flat plate, and on it set a 3- to 4-pound kitchen weight, or a heavy pan or casserole. Refrigerate the pudding for at least 12 hours, until the bread is completely saturated with the fruit syrup.

    6. To remove the pudding from the mold, place a chilled serving plate upside down over it and, grasping the plate and mold firmly together, quickly invert them.

    7. The pudding should slide out easily. In a large chilled bowl, beat the cream with a whisk or a rotary or electric beater until it holds its shape softly. Serve the whipped cream separately with the pudding.

        If the berries are not fully ripened and soft, combine the fruit and sugar in a heavy 3- to 4-quart saucepan, and cook over low heat for about 5 minutes, shaking the pan frequently.
    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Berry » Raspberry
    Main Ingredient » Berry » Blackberry
    Main Ingredient » Berry » Blueberry
    Dish » Pudding


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