Very Berry Summer Pudding from Southern Living
Editors Tip: Weighing down the pudding compresses the ladyfingers and berries into sliceable cake-like layers. Serve with sweetened whip cream or dollop extra flavor by folding together equal parts sweetened whipped cream and mascarpone cheese.
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- 2 cup(s) sliced fresh strawberries
- 2 cup(s) fresh cherries pitted and halved
- 2 cup(s) fresh raspberries
- 2 cup(s) fresh blackberries
- 1 cup(s) fresh blueberries
- 1/2 cup(s) sugar
- 1/4 cup(s) orange liqueur
- 3 (3oz) package(s) 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-quart souffle 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 souffle dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Very Berry Summer Pudding from Southern Living Recipe at a Glance
- COURSE: Desserts