Summer Berry And Plum Pudding – a delicious recipe with red, blackberries, blueberries, containers raspberries, sugar, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.
2
Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).
325
kcal
Calories
10
g
Fat
44
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 red or black plums, sliced 1/2 inch thick, 1 6-ounce container blackberries, 1 4-ounce container blueberries, 2 6-ounce containers raspberries, and more.
Yes, Summer Berry And Plum Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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