Rating: 2 stars
59 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 15
  • 1 star values: 26
  • 59 Ratings
Tara Bench

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
15 mins
total:
1 hr 20 mins
Yield:
Serves 4-6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

  • 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.

  • 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).

Nutrition Facts

246 calories; calories from fat 7%; fat 2g; sodium 139mg; carbohydrates 56g; fiber 7g; sugars 36g; protein 4g.
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