Blackberry Summer Pudding

comments (0) January 12th, 2009     

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Ingredients:
About 1/2 loaf firm, white bread, such as Pepperidge Farm
1 cup sugar
1/2 cup water
6 cups blackberries
1/4 cup Grand Marnier or strained orange juice
Whipped cream

6 servings

Make this homey English dessert the day before you want to serve it so the ingredients come together properly.

Line the bottom and sides of a 5- to 6-cup deep bowl or mold with plastic wrap, allowing enough excess wrap to cover the top of the container completely. Remove the crusts from enough slices of bread to line the bottom and sides of the bowl completely. Cut and place the bread so there are no gaps between the pieces.

Place the sugar and water in a heavy saucepan and cook over medium heat until the sugar is completely dissolved, about 3 minutes. Add 5 cups of the berries, reduce the heat, partially cover, and simmer for 5 minutes. Spoon the cooked berries into the lined bowl, reserving the excess juice. Measure out 3/4 cup juice, and stir in the Grand Marnier.

Cover the berries with additional slices of crustless bread, cut to fit, and again make sure there are no gaps. Spoon the juice and Grand Marnier mixture over the bread. Cover with the overhanging plastic wrap. Weight the pudding with a one-pound weight, such as a filled can placed on a small plate.

At serving time, remove the weight, fold back the plastic wrap and invert the pudding onto a serving plate. Cut into wedges and serve, garnished with the remaining berries and whipped cream.

Recipe by Jane Adams Finn
June 1999
from issue #21

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posted in: berries, dessert, blackberries

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