This Summer Berry Pudding is a rich blend of strawberries, cherries, blackberries, brown sugar, vanilla, and orange zest.
Summer Berry Pudding
Makes 6 to 8 servings
- 1 pound strawberries, hulled and quartered
- 1 (10-ounce) bag frozen cherries, thawed
- 1½ cups fresh blackberries
- ½ cup firmly packed light brown sugar
- ½ cup sugar
- ⅛ teaspoon salt
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 1 tablespoon fresh orange zest
- 1 teaspoon orange juice
- 2 tablespoons water
- 1½ cups fresh raspberries
- 2 tablespoons crème de cassis
- 1 loaf brioche bread, sliced 1 inch thick
- Garnish: strawberries, blackberries, raspberries, lavender blossoms
- In a large, heavy-bottomed saucepan, combine strawberries, cherries, blackberries, brown sugar, sugar, salt, reserved vanilla bean seeds, orange zest, orange juice, and water. Bring to
- a simmer over medium heat, stirring occasionally, for 20 to 30 minutes, or until thickened. Add raspberries and crème de cassis, and stir to blend. Remove from heat, and strain, reserving liquid and fruit solids separately.
- Line a 10x5-inch loaf pan with plastic wrap, allowing at least a 2-inch overhang on all sides of pan.
- Cut bread to fit bottom and sides of pan. Carefully dip bread in reserved liquid, turning to completely coat both sides. Place bread in bottom and up sides of pan. Pour fruit solids mixture into pan. Top with bread, covering all fruit. Wrap tightly with plastic wrap. Place another 10x5-inch pan with weights on top of loaf to shape it. Refrigerate for 6 hours, or overnight.
- Remove top pan and weights. Invert onto a serving platter, using plastic wrap overhang to remove pudding.
- Garnish with strawberries, blackberries, raspberries, and lavender blossoms, if desired. Store, covered, in refrigerator for up to 2 days.
For more recipes featuring berries, see “Elegant English Berry Puddings” on page 36 of the July/August 2011 issue of Victoria.