Summer Berry Pudding is an clean British dessert that comes together from 6 substances and yet it makes for a stunning presentation that is worth of a complex dinner parter. With raspberries and blackberries pressed into a mold lined with bread, the bread soaks up the candy juices from the berries turning everything into a clean berry pudding that may be sliced. as the berries macerate with the sugar, they launch their juices, which can be eagerly lapped up with the aid of the stale bread. by the point the bread has mingled with the berries overnight, the common-or-garden loaf has morphed into a luscious pudding, that’s like a cake soaked in the lifeblood of the berries.
Ingredients
- 1 loaf sandwich bread stale
- 340 grams raspberries
- 340 grams blackberries
- 1/2 cup granulated sugar (or 1/3 cup agave nectar)
- 3 tablespoons lemon juice lemon zest
instructions
- put off the crusts from the bread.
- Line a 1.4 liter (1.5 quart) bowl with a piece of plastic wrap it really is much large than the diameter of the bowl.
- mix the berries with the sugar, lemon juice, and a pinch of lemon zest. Toss to coat flippantly and permit the berries sit down even as you figure at the bread. you can pace the maceration up by way of vacuum sealing the berries in a bag.
- Line the bowl with bread, reducing portions out to make certain there are no overlaps and no gaps. If the bread isn't always very stale, depart it in a windy vicinity for an hour to dry out a piece.
- Pour the berries and juice into the bread-lined mould.
- reduce a few extra bread out to make a lid for the berries, ensuring there are no gaps or overlaps.
- Pull the wrap over the bread, pressing down at the berries a piece to flatten the surface, and then region a weight on pinnacle of the bowl this is slightly smaller than the diameter of the bowl. A straight-sided pot with cans in it works well.
- Refrigerate in a single day with the weight. Serve with whipped cream or cashew cream.
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