Angel food summer pudding

8 Servings

Ingredients

Quantity Ingredient
1 Prepared angel food cake
2 cups Fresh strawberries; hulled & quartered
2 cups Fresh blueberries
2 cups Fresh raspberries
2 cups Fresh blackberries
¼ cup Sugar
¼ cup Orange-flavored liqueur or orange juice
2 teaspoons Grated lemon peel
1 cup Heavy cream
4 teaspoons Cofectioners' sugar
Whole fresh berries
Sprigs of mint

Directions

FILLING

TOPPING AND GARNISH

From: SusanC2552@...

Date: Sat, 23 Mar 1996 14:00:19 -0500 Recipe By: Great American Home Baking 1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel.

2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

3. Using a serrated knife, trim cake of any browned edges. Cut cake into ½ inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1½ to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.

5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.

6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate.

8. To prepare topping, beat cream at medium speed until soft peaks form.

Beat in confectioners' sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint. NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.

MC-RECIPE@...

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