The Essential Guide Magazine Culcheth July - August 2014 | Page 68

Summer Pudding
Ingredients

1 tablespoon sugar

1 cup blueberries, plus more for
garnish
1 cup raspberries, plus more for
garnish

Method

2 cups sliced strawberries, plus more
for garnish
1 prepared angel food cake, cut into
1/4-inch slices

several sheets of plastic wrap, leaving 6
inches extra on all sides. Line bowl with

1. Bring blueberries, raspberries, and

angel food cake slices, cutting pieces to

sugar to a boil in saucepan over medium

completely cover inside of bowl. Pour

heat. Simmer 5 minutes, or until berries

berry mixture into lined bowl. Top

begin to release their juices. Cool.

with remaining slices of cake to cover
completely.

2. Pulse strawberries in food processor,
until

mashed.

Stir

into

raspberry mixture.

blueberry-

4. Fold plastic wrap over cake to seal.
Place slightly smaller plate on top of
bowl and weigh down with two cans.

3. Line 6-cup bowl with

Refrigerate 12 to 24 hours.

5. Remove cans and plate, and unseal
plastic wrap. Cover bowl with large plate.
Invert pudding onto plate, and remove
plastic wrap. Serve garnished with fresh
berries.

68

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