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Summer Berry Pudding
Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  6 Hours 20 Minutes
Yield:  2 servings
A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes
RECIPE INGREDIENTS
4 small slices  firm white bread, crusts removed
1 cup  sliced fresh strawberries
1 cup  fresh blueberries
1 cup  fresh raspberries
2 tablespoons   sugar
2 tablespoons  water
Pinch of  salt
Summer Berry Pudding Recipe at Cooking.com
DIRECTIONS
Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield: Yield:  2 servings
Calories: 252
Sodium: 299mg
Fiber: 8g
Carbohydrates, Total: 56g
Protein: 5g
% Cal. from Fat: 7%
Fat. Total: 2g
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