It’s a simple treat, but tastes anything but. Whip up this fruit pudding for Sunday dessert, or for a summer party. Your guests will be coming back for thirds.
Marguerite Henderson shares her recipe for this tasty summer sweet.
Grab a good charlotte pan here.
Summer Fruit Pudding
- 2 cups (1 pint) fresh strawberries, hulled and thinly sliced
- 1 cup sugar
- ¼ cup water
- 3 cups fresh raspberries, divided 2 cups + 1 cup
- 2 cups fresh blueberries
- 2 tablespoons brandy or rum
- 1 loaf brioche or egg bread such as challah (1 to 1 1/2 pounds)
Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for 5 minutes. Off the heat, stir in the remaining raspberries and the brandy.
Slice the bread in 1/2-inch-thick slices and remove the crusts if desired. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with more plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream. Serves 8.