Summer Pudding

Whole-Wheat Summer Pudding

Ingredients:
2 cups Raspberries
2 cups Strawberries, quartered
2 cups Blueberries
1 loaf White Bread, sliced, crusts removed
1 cup Sugar
1 tsp Lemon Zest
1 cup Water
1/4 cup Port
Mint to Garnish

Directions:

• Line a Pudding Mold, or Large Bowl with plastic wrap.
• Line the plastic wrap with the slices of bread, overlapping the edges slightly.
• Place the Berries, Sugar, Zest, Water, and Port in a pot and bring to a boil, stirring.
• Pour the mixture into the bread bowl.
• Cover with more slices of bread, sealing the fruit mixture inside.
• Place a sheet of Wax Paper over this bread lid, and then cover it in plastic wrap.
• Place a plate that is slightly smaller than the opening of the bowl on top, and place a 5 lb weight on it, pressing the bread top into the berry mixture.
• Refrigerate for 2-3 hours.
• Remove the top layer of plastic wrap, as well as the wax paper. Place an inverted serving plate on top of the bowl, and then holding them tightly together, invert so the bowl is on top of the plate.
• Carefully remove the bowl and the plastic wrap from the molded Pudding.

Serves 8.

NOTES: This English Summer Pudding is super simple to make. You can use any variety of berries you are able to get. If you want it less tart, add a little more sweetener. You can use Whole-Wheat bread instead of White bread, however the bread will not change color as evenly.  This goes very well with Whipped Cream.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar and Water for the Port.

Ṽ›Ɣ – Use a Vegan White bread.

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