High-Summer Pudding
Description
This traditional High-Summer Pudding is a show-stopping dessert that celebrates the peak of the berry season. The recipe relies on the natural juices of plums, peaches, and blackberries to soak into soft white bread, creating a unique texture that is both custard-like and fruity. As the pudding chills for several hours, the bread absorbs the deep red juices, turning a beautiful translucent color. It is the perfect finale to a summer dinner party or a warm afternoon tea. The combination of tart berries, sweet stone fruit, and a hint of spice creates a complex flavor profile that is refreshing rather than heavy. Serve it chilled with a dollop of cream or custard for a truly elegant presentation.Ingredients
Directions
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Line a 2-quart bowl or mold with plastic wrap, smoothing it carefully so that it hangs about 1 inch over the sides.
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In a small bowl, mix the cranberry juice and brandy (or orange juice). Sprinkle the gelatin over the surface and let stand for 5 minutes until softened.
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Combine the chopped plums, sugar, and the gelatin mixture in a medium-sized saucepan.
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Bring the mixture to a simmer over medium heat, stirring for 3-4 minutes until the gelatin completely dissolves.
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Reduce heat to low and simmer for 7 minutes.
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Add the chopped peaches and simmer for about 5 minutes longer, until the peaches are almost tender.
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Stir in the blackberries, lemon zest, and cinnamon. Simmer for 3-4 minutes longer, until the berries begin to release their juice. Remove from heat and refrigerate to cool.
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Arrange bread slices in the bottom of the prepared bowl, cutting as needed to fit them tightly together without gaps.
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Arrange more bread slices all around the sides of the dish, fitting them together tightly and smoothly to cover the bowl.
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Spool the cooled fruit mixture into the center of the bread-lined dish, tilting the dish to distribute the fruit and juice evenly.
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If the bread extends more than 1/4 inch above the layer of fruit, trim it with a knife to ensure it is submerged.
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Cover the fruit with another layer of bread slices, patting them down firmly.
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Stack several saucers or small plates on top of the bread to weight down the pudding.
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Refrigerate for at least 8 hours, or up to 24 hours, allowing the bread to fully absorb the juices.
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To serve, invert the bowl over a serving plate. Tug the overhanging plastic wrap to loosen the pudding from the dish.
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Center the pudding on the plate and peel off the plastic wrap carefully.
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Cut into wedges and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 5.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.7g3%
- Sugars 0.4g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use soft, fresh white bread. Stale bread may not absorb the juices as evenly.
If you prefer a stronger flavor, you can increase the amount of brandy or kirsch, but be mindful that alcohol can prevent the gelatin from setting firmly if used in excess.
This pudding can be made up to 2 days in advance. Keep it refrigerated until ready to serve.
To ensure a clean release, ensure the plastic wrap is smooth and free of wrinkles when lining the bowl.
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