Plum and Berry Summer Puddings

Name: Plum and Berry Summer Puddings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 315 milliliters 1/2-pint basket blueberries (about; 13 inches thick egg bread slices; 1 teaspoon fresh lemon juice; 340 grams red or purple plums (about 3 large), halved, pitted, each half cut into 6 slices; 1 liters 1/2-pint baskets raspberries (about; 177 milliliters sugar; 6 servings Sweetened whipped cream

Plum and Berry Summer Puddings is a gluten free and vegetarian recipe with 6 servings. One serving contains 220 calories, 3g of protein, and 3g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a reasonably priced dessert for The Fourth Of July. Head to the store and pick up baskets raspberries, thick egg bread, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.

Ingredients you will need

Custard

Bread

Wrap

Equipment you will use

Cookie Cutter

Plastic Wrap

Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums are tender and translucent, stirring often, about 5 minutes.

Ingredients you will need

Plum

Sugar

Syrup

Equipment you will use

Sauce Pan

Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.

Ingredients you will need

Lemon Juice

Berries

Arrange 2 cooked plum slices in bottom of each custard cup. Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round. Top each with remaining fruit mixture with juices, dividing equally.

Ingredients you will need

Custard

Bread

Fruit