Summer Pudding With Rum Whipped Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
  • Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
  • Off the heat, stir in the remaining raspberries and the frambroise.
  • Slice the bread in 1/2" thick slices and remove the crusts.
  • In the bottom of a 7-1/2" round by a 3" 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 is unmolded) and then add more berry mixture to saturate.
  • Continue adding bread, cutting it to fit the mold, and berries.
  • Cover the pudding with plastic wrap and refrigerate over night.
  • Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
  • RUM WHIPPED CREAM:
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
  • When it starts to thicken, add the sugar, vanilla and rum.
  • Continue to whip until it forms stiff peaks.
  • Now, fold in almonds.
  • Serve cold.
  • Serve the pudding in wedges with rum whipped cream, delicious!
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