Summer Berry and Plum Pudding
Summer Berry and Plum Pudding is a vegan recipe with 6 servings. One serving contains 245 calories, 4g of protein, and 2g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of lemon juice, blueberries, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.
Remove from heat. Stir in the lemon zest and juice and the remaining raspberries.
Transfer to a bowl and let cool for 15 minutes. Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side.
Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).