Summer Mixed Berries Pudding
.
Yield
4 servingsPrep
6 minCook
15 minReady
6½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
white, crusts removed |
|
| 2 | cups |
strawberries
freshly sliced |
|
| 2 | cups |
blueberries
fresh |
|
| 2 | cups |
raspberries
fresh |
|
| 4 | tablespoons |
honey
or maple syrup, or sugar |
|
| 4 | tablespoons |
water
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
white, crusts removed |
|
| 473 | ml |
strawberries
freshly sliced |
|
| 473 | ml |
blueberries
fresh |
|
| 473 | ml |
raspberries
fresh |
|
| 6E+1 | ml |
honey
or maple syrup, or sugar |
|
| 6E+1 | ml |
water
|
|
| 1 | pinch |
salt
|
*
|
Directions
Put a 8-ounce (1-cup) 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 7 slices of bread.
Mix together berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, about 5 minutes.
Reserve ⅔ cup for garnish, cover and keep refrigerate.
Add 1 tablespoon of the remaining berry mixture in the bottom of each ramekin.
Top with a slice of bread.
Divide the remaining berry mixture among each, then top with another slice of bread.
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.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate.
Top the puddings with the reserved berry mixture.
