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Summer Berry and Plum Pudding

Photo: Ngoc Minh Ngo
Yield Makes 4 to 6 servings


  • 3 red or black plums, sliced 1/2 inch thick
  • 1 6-ounce container blackberries
  • 1 4-ounce container blueberries
  • 2 6-ounce containers raspberries
  • 3/4 cup sugar
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 4 hamburger or hot dog buns, split
  • Whipped cream (optional)

Nutrition Information

  • calories 246
  • caloriesfromfat 7 %
  • fat 2 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 139 mg
  • carbohydrate 56 g
  • fiber 7 g
  • sugars 36 g
  • protein 4 g

How to Make It

  1. In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

    Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).