Summer Berry and Plum Pudding

Summer Berry and Plum Pudding
Ngoc Minh Ngo

Serves 4-6
preparation
15
minutes
cooking
80
minutes

Ingredients

3
red or black plums, sliced 1/2 inch thick
1
6-ounce container blackberries
1
4-ounce container blueberries
2
6-ounce containers raspberries
3/4
cup
sugar
grated zest of 1 lemon
2
tablespoons
fresh lemon juice
4
hamburger or hot dog buns, split
whipped cream (optional)

Directions

  1. In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and ¼ cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.
  2. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.
  3. Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns.
  4. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1½ hours. Spoon the pudding into bowls and top with whipped cream (if using).
Tara Bench
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 7 %
  • Fat 2 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 139 mg
  • Carbohydrate 56 g
  • Fiber 7 g
  • Sugar 36 g
  • Protein 4 g
What does this mean? See Nutrition 101.