In the Kitchen with Amelia & Teddy: Summer Pudding
byAmelia MorrisJul 25, 2016
1 lb. fresh strawberries, hulled and sliced
1/2 cup sugar
12 oz. fresh raspberries, divided
6 oz. fresh blueberries
1 loaf brioche or another type of egg bread (1 pound)
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1. Juice the orange—you want ¼ cup. Combine the strawberries,
sugar, and orange juice in a medium saucepan and cook uncovered over medium-low
heat for 5 minutes. Set aside 1 cup of the raspberries. Add the rest of the
raspberries and all the blueberries to the pan and cook, stirring occasionally,
until the mixture reaches a simmer. Simmer for one minute. Off the heat, stir in
the remaining raspberries.
2. Slice the bread in 1/2-inch-thick slices. (If you want a more
polished-looking pudding, you should remove the crusts.) In the bottom of a 7
1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of
the cooked berry mixture. Arrange slices of bread in a pattern (this will
become the top when it's unmolded) and then add more berry mixture to saturate.
Continue adding bread, cutting it to fit the mold, and berries. Finish with
bread and cooked berries, using all of the fruit and syrup.
3. Place a sheet of plastic wrap loosely over the pudding. Find
a plate approximately the same diameter as the inside of the mold and place it
on top. Weight the mold with a heavy can and refrigerate. Remove the weight
after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
4. Whip the cream in the bowl of an electric mixer fitted with
the whisk attachment. When it starts to thicken, add the sugar and vanilla.
Continue to whip until it forms stiff peaks. Serve cold.
5. Just before serving, run a knife around the outside of the
pudding and unmold it upside down onto a serving plate. Serve with whipped