RCI-DS.004.0156.001
Individual Summer Puddings
Makes 4 servings.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- each red raspberries and red currants½ pinton stems
- blackberries½ pinthalved
- ⅓ cup
- tbs each black currant liqueur and water2 unit
- tbs strawberry or raspberry jam2 unit
- two inch strips lemon zest2 unit
- strawberries½ pintdiced
- white bread13 slicescrusts removed
Method
1
Combine red raspberries, red currants, blackberries, and strawberries in a large saucepan with sugar, black currant liqueur, water, strawberry or raspberry jam, and lemon zest strips.
2
Heat the fruit mixture over medium heat, stirring gently, until the berries release their juices and the mixture begins to simmer.
8 minutes
3
Continue simmering the fruit until it softens but the berries retain their shape, approximately 3–5 minutes.
4 minutes
4
Remove from heat and discard the lemon zest strips, then allow the compote to cool slightly.
5
Line four 8-ounce ramekins or dariole molds with overlapping bread slices, pressing gently to fit the shape and ensuring bread extends slightly above the rim.
6
Spoon the warm berry compote into each bread-lined ramekin, dividing equally and reserving approximately ½ cup of the fruit juice.
7
Cover the top of each pudding with remaining bread slices, trimming to fit and tucking edges down around the inside of the ramekin.
8
Pour the reserved berry juice evenly over the bread tops so it soaks through completely.
9
Place each pudding on a small plate, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to allow the bread to fully absorb the juice and flavors to meld.
10
To serve, run a thin knife around the inside edge of each ramekin and invert onto a serving plate, lifting away the mold to reveal the deep purple exterior.