Angel Food Summer Pudding

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Contributed by World Recipes Y-Group



Topping and garnish



  1. In a medium saucepan, mix together berries, sugar,liqueur, and lemon peel.
  2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 minutes (do not overcook).
  3. Let cool.


  1. Using a serrated knife, trim cake of any browned edges.
  2. Cut cake into ½ inch slices; cut slices into triangles.
  3. Tightly line the bottom and sides of a 1½ to 2 quart bowl or souffle dish with three-quarters of the cake.
  4. If necessary, fill any gaps with small pieces of cake.
  5. Spoon filling into the cake-lined bowl.
  6. Top with remaining cake triangles, covering berries completely.
  7. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding.
  8. Weigh down saucer with a 4 or 5 pound can.
  9. Chill for 8 hours or overnight.
  10. Remove plate and can.
  11. Carefully unmold pudding onto a serving plate.

Topping and garnish

  1. Beat cream at medium speed until soft peaks form.
  2. Beat in confectioners' sugar.
  3. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding.
  4. Garnish with fresh berries and sprigs of fresh mint.
  5. Enjoy.