English Summer Puddingby Cricket AzimaServings: 10
Per serving: calories 242, fat 10g, protein 3g, carbohydrate 37g, dietary fiber 3g
Remove and discard (or feed the birds) crust from bread. Cut break into 1/2" slices. Arrange slices to cover bottom and sides of large round glass bowl. Note: Use about 3/4 of loaf - there should be slices left over for later use.
Wash berries and remove stems if necessary. Combine berries and 3/4 cup sugar in large saucepan over medium-low heat. Cook for 10 minutes, or until berries soften. Remove from heat. Spoon berry mixture over bread slices, reserve some liquid. Cover berries with remaining bread slices. Pour reserved berry liquid over bread to soak.
Cover with wax paper. To create the pudding's mod, place a plate over the surface of the covered pudding. Weigh down plate with a large can. Place in refrigerator and chill at least 8 hours or overnight. To serve, remove plate and wax paper, run butter knife gently between pudding and bowl to loosen. Place large plate topside down on bowl, flip bowl while holding plate on top. Gently remove bowl to un-mold pudding. Serve with whipped cream.
Whipping Cream:
Whisk whipping cream, vanilla and sugar until soft peaks form. |
 |