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20 minute dinner recipes

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Summer Berry Pudding

http://www.eatingwell.com/recipes/summer_berry_pudding.html

From EatingWell:  July/August 2007

A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

2 servings | Active Time: 20 minutes | Total Time: 6 hours 20 minutes (including chilling time)

Ingredients

Preparation

  1. Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
  2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
  3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
  4. Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
  5. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.

Nutrition

Per serving : 252 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 56 g Carbohydrates; 5 g Protein; 8 g Fiber; 299 mg Sodium; 277 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fruit, 1 other carbohydrate

Tips & Notes