Summer pudding with whipped cream

6 Servings

Ingredients

Quantity Ingredient
6 cups Assorted berries
¾ cup Water
¾ cup Sugar
1½ tablespoon Fresh lemon juice
20 1/4\" thick firm white bread slices
¾ cup Chilled whipping cream
¼ cup Sour cream

Directions

From: bgl@...

Date: Sat, 6 Jul 1996 02:34:58 -0400 I thought this recipe would work with all that left over challah.. I never have any leftovers leftover challah.. If anyone tries this recipe please let me know how it turns out..

This recipe has been sent to you from the web site Epicurious. The URL of the site is

At the inn, this classic English dessert comes with clotted cream. A blend of whipped cream and sour cream is a nice substitute.

*From the Inn at Perry Cabin - St. Michaels, Maryland Combine berries, water, sugar and lemon juice in heavy large saucepan.

Bring to simmer, stirring occasionally. Strain berry mixture, reserving juices.

Line six ¾-cup souffle dishes with plastic, overlapping sides. Using 2½-inch round cookie cutter, cut out round from center of 12 bread slices.

Trim crusts from 8 bread slices. Trim crusts from 8 bread slices. Cut each slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides of dish. Spoon ½ cup berries into dish. Dip 1 more bread round into juices. Place atop berries. Cover. Repeat with bread rounds and squares, juices and berries. Combine remaining berries and juices in bowl; cover and chill. Place puddings on baking sheet. Top with another baking sheet. Place heavy object on sheet. Chill overnight.

Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out onto plates; remove plastic. Serve with cream and berry mixture. 6 Servings

Bon Appetit, June 1995, Source: The Inn at Perry Cabin; St. Michaels, MD JEWISH-FOOD digest 234

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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