Summer Berry Pudding
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
8
Description
You can use pre-sliced square bread (for sandwiches). In my case, I used a round loaf. It's convenient to work with, as the pieces are easy to arrange.
Ingredients
- Strawberry - 10.6 oz
- Serviceberries - 8.8 oz
- Red Currant - 3.5 oz
- Raspberry leaves - 17.6 oz
- Brown Sugar - 6.2 oz
- White bread - 7 pieces
Step by Step guide
Step 1
First, make the sauce. Wash the berries (note: set the strawberries aside for now, and I don't wash raspberries as they lose their shape). Let the berries drain in a colander.
Step 2
In a saucepan, pour in 3 tablespoons of water and the sugar. Heat over low heat until the sugar completely dissolves, stirring gently. Bring to a boil, boil for 1 minute, and add all the berries (except the strawberries). Cook for 3 minutes over low heat, stirring very gently so that all the berries are coated in the sugar syrup (which will gradually take on a beautiful dark beet color).
Step 3
Carefully strain the resulting juice through a sieve into a bowl, leaving the berries to drain in the sieve.
Step 4
Trim the crusts off the bread; if the bread is not pre-sliced, cut it into fairly thin slices (not to the point of transparency :-)).
Step 5
Choose a mold that will give you a nice pudding when inverted. Usually, a cone-shaped mold is used. In my case, I simply used a medium-sized salad bowl.
Step 6
Line the mold with plastic wrap, leaving the ends of the wrap hanging over the edges by about 15 cm.
Step 7
Dip the prepared slices of white bread into the sauce one by one, being careful not to overdo it, so that the piece absorbs the sauce but does not become mushy. Layer the soaked bread slices in the mold, filling it completely (don't forget to save a few pieces for the bottom of the pudding).
Step 8
Carefully layer the berries, alternating the prepared berries with the strawberries (which should be washed and dried on a kitchen towel beforehand).
Step 9
For the bottom, dip the remaining pieces of bread in the sauce and cover the berries with them. Lift the hanging ends of the plastic wrap to cover the pudding. Place a plate on top and add a weight (cans, stones — see my photo).
Step 10
Refrigerate for at least 6 hours, but preferably overnight.
Step 11
To serve, remove the weights, unwrap the plastic wrap, place a serving plate on top of the pudding mold, and carefully invert the pudding onto the dish. Decorate the dish with fresh berries. Serve with whipped cream.
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