From EatingWell: July/August 1993
Although red currants are classic in summer pudding, other combinations of berries, such as raspberries and blackberries or blueberries, can be used. Just be sure that at least half of the berries are red for the pudding to have the nicest color.
- 1 pint red currants
- 1 pint loganberries
- 2/3-3/4 cup sugar, depending on sweetness of fruit
- 1 tablespoon water
- 1/4 cup seedless raspberry or strawberry jam
- 1 tablespoon framboise, or crème de cassis
- 1 teaspoon lemon juice
- 7-9 slices firm white sandwich bread, crusts trimmed
- 1 cup nonfat vanilla yogurt
- Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.
- Line a 1-quart pudding basin or soufflé dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)
- Spoon the berry mixture into the bread-lined bowl; trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.
- To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3 up to 1 day in advance.
Per serving: 291 calories; 2 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 66 g carbohydrates; 6 g protein; 5 g fiber; 267 mg sodium; 310 mg potassium.
Nutrition Bonus: Vitamin C (43% daily value), Folate (20% dv), Calcium (15% dv).
Carbohydrate Servings: 4
Exchanges: 4 other carbohydrate, 1/2 fat-free milk
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- July/August 1993