Summer Berry Pudding

From Cook's Country | June/July 2013

Why this recipe works:

For our version of this traditional British dessert, we use four different kinds of berries, and we only cook a portion of them in order to retain the freshness of the fruit. To avoid a soggy pudding, we drain the berries and use the sweet juices to moisten the bread. Rich, eggy challah is the… read more

For our version of this traditional British dessert, we use four different kinds of berries, and we only cook a portion of them in order to retain the freshness of the fruit. To avoid a soggy pudding, we drain the berries and use the sweet juices to moisten the bread. Rich, eggy challah is the best choice for this dessert, and “staling” it in the oven makes it even sturdier. To prevent the pudding from slumping, we thicken the filling with a combination of unflavored gelatin and apricot preserves.

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Serves 6

Fill in any gaps in pudding crusts with toast trimmings.

Ingredients

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