Wonderful presentation. Delicious flavor. I used frozen berries instead of fresh, and it worked like a charm. Since I didn't have a two-quart dish, I had to use a 1.5 quart dish and I used the extra fruit and ladyfingers in ramekins. Either way, it was a huge success.
Very Berry Summer Pudding
Photo: Hector Sanchez; Styling: Buffy Hargett
More From Southern Living
Total: 13 Hours, 15 Minutes
- 2 cups sliced fresh strawberries
- 2 cups fresh cherries, pitted and halved
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/4 cup orange liqueur
- 3 (3-oz.) packages soft ladyfingers
- Garnishes: fresh berries, fresh mint sprigs
- 1. Stir together first 6 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in orange liqueur; cool 20 minutes.
- 2. Line a 2-qt. soufflé dish with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
- 3. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.
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