Summer Pudding

Name: Summer Pudding
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters pints blackberries (about; 454 grams loaf Brioche, Challah, or thick sliced white bread; 237 milliliters granulated sugar; 1 pinch Pinch of kosher salt; 1 Tbsp freshly squeezed lemon juice; 1 liters 1/2 pints raspberries (about; 1 liters pints strawberries (about , hulled and quartered

Summer Pudding might be just the dessert you are searching for. This recipe makes 8 servings with 445 calories, 9g of protein, and 14g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up raspberries, strawberries, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 35 minutes. It is a good option if you're following a vegan diet.

Instructions

Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2-inch overhang on all sides.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

In a heavy, nonreactive saucepan, combine the strawberries, sugar, lemon juice, and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes.

Ingredients you will need

Strawberries

Lemon Juice

Juice

Sugar

Salt

Equipment you will use

Sauce Pan

Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes.

Ingredients you will need

Blackberries

Raspberries

Berries

Sauce

Remove from the heat and let cool to warm.

Trim off the crusts from the brioche and cut the loaf into 32 slices. Each slice will be about 1/4 inch thick.

Ingredients you will need

Brioche

Spread 1/2 cup of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce in the saucepan, saturating it.

Ingredients you will need

Brioche

Dip

Berries

Equipment you will use

Sauce Pan

Frying Pan

Place the berry-soaked brioche pieces in the pan, forming a single layer and a snug fit.

Ingredients you will need

Brioche

Berries

Equipment you will use

Frying Pan

Spread 1/2 cup of the berry sauce on top of the brioche. Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.

Ingredients you will need

Brioche

Sauce

Berries

Equipment you will use

Frying Pan

Cover with the plastic wrap overhanging the sides and place the loaf pan on a baking sheet. Cover with a pan just large enough to fit over the loaf pan, and put a large food can or other weight heavy enough to compress the pudding into the second pan. Refrigerate for at least 6 hours.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Loaf Pan

To unmold the pudding, remove the weight and second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board. Lift off the pan and carefully peel off the plastic.

Ingredients you will need

Wrap

Equipment you will use

Cutting Board