Photo: Blackberry Summer Pudding Recipe
Ingredients
- 8 cups blackberries (about 6 half-pints), plus more for serving
- 3/4 cup granulated sugar
- 2 tablespoons honey or agave syrup
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- Unsalted butter, for the dish
- 1 loaf (about 1 pound) sliced white sandwich bread
- 1 vanilla bean
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Directions
Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.
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By AndyMan686
Baltimore,
on August 09, 2010
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Maybe it was me, but I just couldn't get the 4,741,828 cups of berries to fit into my saucepan. How did everyone else pull this one off? Next time I think I'll cut down on the amount of berries.
By dlnetvaroha_130...
woonsocket, 79
on August 05, 2010
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This a super Tasty, easy recipe to make. I did not have to alter it, change the bread, etc. The Blackberries were on sale but it could easily be done with ANY berries. I made it on Saturday afternoon, unmolded it on Sunday and it was all gone by Monday LOL!
Ann I had no problems at all with the recipe but you could tell me where you think it is gone missing and I could try to help or explain?
I used plain white bread and it was wonderful. I really feel you have to use this type of bread to get correct texture. Denser breads will not absorb the juice and become too hard. Cake would make it too sweet and just totally fall apart and disintergreat after a day. I used Wonder Bread and the texture, shape, and taste were perfect. Just like custard!
By gardengal48
Michigan
on July 20, 2010
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I just did used ciabatta bread without the crust, line the bowl, save a little or the bread to put down into the fruit after pouring in the fruit mixture ( a mixture of red raspberries, blueberries and strawberries to make about 2 qts fruit. Just used 3/4 C. sugar and cooked the fruit a little, cool a little, pour in bowl. Then refrigerate; would keep for several days, but we ate it all. It was awesome! You could use the lemon zest if you want to.
This is so much simpler. Top with whipped cream.
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