Summer Berry and Plum Pudding

Summer Berry and Plum Pudding
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

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).
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 246Calories From Fat 7%
  • Fat 2g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 139mg
  • Carbohydrate 56g
  • Fiber 7g
  • Sugar 36g
  • Protein 4g
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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