Summer Berry and Plum Pudding

Name: Summer Berry and Plum Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams blackberries; 113 grams blueberries; 4 hamburger or hot dog buns, split; 2 Tbsps fresh lemon juice; 1 Grated zest of lemon; 340 grams raspberries; 3 red or black plums, sliced 1/2 inch thick; 177 milliliters sugar

One serving contains 245 calories, 4g of protein, and 2g of fat. If $1.85 per serving falls in your budget, Summer Berry and Plum Pudding might be a tremendous vegan recipe to try. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up blackberries, lemon juice, plums, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.

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.

Ingredients you will need

Blackberries

Blueberries

Raspberries

Plum

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat. Stir in the lemon zest and juice and the remaining raspberries.

Ingredients you will need

Raspberries

Lemon Zest

Juice

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Bowl

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).

Ingredients you will need

Whipped Cream