Peach and Blackberry Summer Pudding

1. 1

   Bring peach slices, preserves, sugar, lemon juice and salt to a simmer in saucepan over medium-high heat.

2. 2

   Reduce heat to medium, and cook 7 minutes, or until peaches are tender.

3. 3

   Stir in blackberries.

4. 4

   Line 9x5-inch loaf pan with plastic wrap, leaving about 6 inches of plastic wrap hanging off all sides.

5. 5

   Line bottom and sides of loaf pan with pound cake slices, cutting slices as necessary to fill in gaps.

6. 6

   Ladle half of peach mixture into pan.

7. 7

   Top with layer of pound cake (about 3 slices).

8. 8

   Pour remaining peach mixture into pan and top with cake slices, making sure to fill in all cracks.

9. 9

   Pull plastic wrap over top of cake and press down lightly.

10. 10

    Weigh pudding down with 2 14-oz.

11. 11

    cans and refrigerate overnight.

12. 12

    Remove cans and unwrap top of pan.

13. 13

    Invert onto large plate.

14. 14

    Divide among bowls, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.