Sunday, January 18, 2015

Berry Pudding recipe

  • 8 slices white bread, crust removed
  • 3 tbsp (45 ml) brandy
  • 6 cups (1.5 L) mixed berries,
  • eg. strawberries, raspberries, blueberries, mulberries (see note)
  • ½ cup (125 ml) sugar (see note)
  • 3 tbsp (45 ml) water
  • cream to serve
Pudding recipe

how to make pudding

  1. Cut bread into fingers. Cover base and sides of a 4-cup (1 L) souffle dish with bread, saving enough pieces to make a top.
  2. Drizzle brandy over the bread on the base. set aside.
  3. Place fruit in a large pan with sugar and water. Cook over very low heat until the sugar has dissolved and the fruit is soft but not mushy (there should be plenty of juice).
  4. Strain the fruit. Reserve juice. Drizzle 1 tbsp (15 ml) of juice over base of pudding spoon the fruit into the bread case.
  5. Pour over all but ¼ cup (60 ml) juice, top with remaining bread fingers. Pour over remaining juice.
  6. Place a plate, small enough to fit inside the rim of the dish, on top of the pudding. Press down with heavy cans or weights. Refrigerate overnight.
  7. Just before serving the berries pudding, remove the weights and plate. Invert onto serving dish. Serve pudding with cream

NOTE: If canned fruit is used, use juice and reduce sugar to ¼ cup (60 ml).