Blackberry Summer Pudding Recipe

1. 1

   Cut crusts off bread and throw away.

2. 2

   Place 1 slice in bottom of 2 1/2-qt bowl.

3. 3

   Place more slices around sides of bowl, keeping slices touching each other and touching slice on bottom.

4. 4

   Cover sides of bowl completely.

5. 5

   Do not squeeze or possibly force the slices to fit perfectly.

6. 6

   If you have lots of crevices, cut some slices to fill in cracks and open spots.

7. 7

   When finished, bowl should be neatly covered with bread.

8. 8

   Combine berries and sugar in another bowl.

9. 9

   Mash berries some so they release juice.

10. 10

    Lightly stir to distribute sugar.

11. 11

    Taste for sweetness; add in more sugar if needed.

12. 12

    Let stand 45 min.

13. 13

    Place berries in bowl on top of bread and cover with more bread slices.

14. 14

    Cover with plastic wrap and chill overnight.

15. 15

    To serve, place serving platter upside down on top of bowl.

16. 16

    Holding platter in place, flip platter right-side up and unmold.

17. 17

    (Can be refrigerated 1 week.)

18. 18

    This is delicious served with softly whipped cream.

19. 19

    This recipe yields 8 servings.

20. 20

    NOTES :

* Per serving · 4 servings · Values may vary.

No additional tips available.