This classic Canadian dessert is a celebration of summer berries, where stale bread acts as a sponge for sweet, tart fruit juices. Unlike baked puddings, this dish is never cooked after assembly; instead, it chills for hours, allowing the bread to absorb the vibrant flavors of blueberries, raspberries, and blackberries. The result is a delicate, jiggly dome with a deep purple hue and a refreshing, not-too-sweet taste. It’s an elegant yet easy no-bake option ideal for picnics, potlucks, or a light summer supper. Serve it chilled with a dollop of yogurt or a drizzle of rum sauce for a truly memorable finish.
Canadian Summer Pudding
Description
This classic Canadian dessert is a celebration of summer berries, where stale bread acts as a sponge for sweet, tart fruit juices. Unlike baked puddings, this dish is never cooked after assembly; instead, it chills for hours, allowing the bread to absorb the vibrant flavors of blueberries, raspberries, and blackberries. The result is a delicate, jiggly dome with a deep purple hue and a refreshing, not-too-sweet taste. It&# 226;ÂÂs an elegant yet easy no-bake option ideal for picnics, potlucks, or a light summer supper. Serve it chilled with a dollop of yogurt or a drizzle of rum sauce for a truly memorable finish.Ingredients
Directions
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In a large saucepan, combine the mixed berries and granulated sugar.
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Cook over medium heat, stirring frequently, just until the sugar has dissolved and the berries begin to release their juices.
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Reduce the heat to low and simmer for 10 minutes, or until the fruit is tender but still holds its shape.
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Remove from heat and set aside to cool slightly, allowing the juices to thicken a bit.
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Line a 6-cup bowl with plastic wrap, leaving plenty of overhang on all sides.
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Cut the crusts off the day-old bread slices.
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Dip bread slices briefly in the berry syrup if needed, then line the base and sides of the bowl with 3 or 4 slices, cutting them to fit snugly.
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Spoon half of the berry mixture, including some juice, into the bread-lined bowl.
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Top the fruit with another layer of bread slices, pressing down gently on the fruit to compact it.
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Spoon any remaining berry juice evenly over the top layer of bread and press down firmly.
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Fold the excess plastic wrap over the top to cover the pudding completely.
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Place a plate slightly smaller than the bowl's opening on top, then add a heavy weight, such as a large can of tomatoes, on the plate.
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Refrigerate for at least 12 hours, or up to 24 hours, until the bread has absorbed the juice and turned a uniform dark color.
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To serve, remove the weight, plate, and plastic wrap from the top.
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Place a serving plate upside down on top of the bowl.
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Quickly and confidently flip the bowl and plate over together.
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Lift off the bowl and carefully peel away the plastic wrap.
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Cut the pudding into wedges and serve with Creamy Rum Sauce.
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For the sauce: In a small bowl, combine low-fat yogurt, packed brown sugar, and dark rum.
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Stir until the mixture is smooth and well blended.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 62.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.6mg1%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
