Blackberry Summer Pudding
About 1 loaf firm, white bread, such as Pepperidge farm® or
challah
1 cup granulated sugar
6 cups blackberries
1 cup grand Marnier® or strained freshly squeezed orange
juice whipped cream
1. Line the bottom and sides of a 5- to 6-cup deep bowl or
mold with plastic wrap, allowing enough excess wrap so it will cover the top of
the container completely. Remove the crusts from the bread, trimming as many
slices as needed to line the bottom and sides of the bowl completely. Cut and
place the bread so there are no gaps between the pieces.
2. Place the sugar and 1 cup water in a heavy saucepan and
cook over medium heat until the sugar is completely dissolved, about 3 minutes.
Add 5 cups of the berries, reduce the heat, partially cover, and simmer for 5
minutes. Spoon the cooked berries into the lined bowl, reserving the excess
juice. Measure out 3 cup juice and stir in the Grand Marnier or orange juice.
3. Cover the berries with additional slices of crestless
bread, cut to fit, and again make sure there are no gaps. Spoon the juice–Grand
Marnier mixture over the bread. Cover with the overhanging plastic wrap. Weight
the pudding with a 1-lb. weight, such as an unopened can placed on a small
plate, and refrigerate overnight.
4. At serving time, remove the weight, fold back the plastic
wrap, and invert the pudding onto a serving plate. Remove the plastic wrap from
the sides of the pudding. Cut into wedges and serve, garnished with the
remaining berries and whipped cream.
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