Ingrédients pour Summer Pudding
- Strawberries (part of 1 pound mixed berries)
- 1 cup sugar
- Fresh Lemon Juice
- Kosher Salt
- Blackberries (part of 1 pound mixed berries)
- Raspberries (part of 1 pound mixed berries)
- 1 pound loaf brioche bread
- Sweetened Whipped Cream
- 1/4 cup water
- 1/4 cup balsamic vinegar
- Blueberries (part of 1 pound mixed berries)
- butter (for greasing mold)
- 1 pound loaf challah bread (optional alternative to brioche)
- powdered sugar (for dusting, if desired)
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Comment préparer Summer Pudding
- Combine 1 cup of sugar with 1/4 cup water in a saucepan and bring to a simmer. Stir in the 1/4 cup of balsamic vinegar and remove from the heat. Set aside to cool.
- In a large bowl, gently combine 1 pound of mixed berries (strawberries, raspberries, blueberries, etc.), with the cooled balsamic syrup. Let this macerate for at least 30 minutes, or up to 2 hours for best flavor.
- Lightly butter an approximately 1.5 quart pudding mold or bowl. Slice a 1 pound loaf of brioche or challah bread into 1/2-inch thick slices. Using a little of the remaining balsamic syrup, lightly brush both sides of each bread slice.
- Line the bottom and sides of the prepared mold with the bread slices, overlapping as needed to create a complete lining. Press gently to ensure a snug fit.
- Spoon the macerated berries into the bread-lined mold, filling it to the top. Arrange any remaining bread slices on top.
- Cover the mold with plastic wrap, then place a plate on top and weigh it down with a can or a couple of heavy objects. Refrigerate for at least 4 hours, or preferably overnight, allowing the pudding to set.
- To serve, carefully invert the mold onto a serving plate, removing the mold. Garnish with fresh berries and a dusting of powdered sugar if desired. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
161g
Fat
10g
Carbs
18g
