Summer puddings are popular across the board in Eastern Europe, including Britain, not only for their flavor but because they are a no-bake dessert. They make good use of leftover breads like hoska and let ripe summer fruits take center stage. This Blueberry Summer Pudding can be made in a 1-quart mold, but individual ramekins look so much prettier. View this larger image.
Makes 6 servings
Prep Time: 20 minutes
Ingredients:
- 1 quart fresh blueberries, washed and stemmed
- 6 tablespoons sugar
- 1 tablespoon fresh lemon juice
- Pinch salt
- About 12 slices stale hoska, chalka or brioche bread, crusts removed
Preparation:
- Line 6 (1/2-cup) ramekins with enough plastic wrap to fold over the top once filled.
- In a medium saucepan, combine berries and sugar, and cook until berries exude their juices but still hold their shape, about 2 to 3 minutes. Remove from heat and stir in lemon juice and salt. Drain berries in a colander with a bowl underneath to catch the poaching liquid.
- Cut 3 circles of hoska bread, the diameter of the ramekin, for each ramekin (18 total).
- Begin assembly by soaking 1 bread round in poaching liquid and placing in bottom of ramekin. Place 2 tablespoons berries on top of the bread. Repeat once and end with a bread round on top. Fold plastic wrap over top, stretching tautly. Repeat with remaining ramekins.
- Place ramekins on a tray or pie plate and weight down with another tray or pie plate on which you've placed something heavy like a few cans of tomatoes and refrigerate about 3 hours.
- When ready to serve, peel back plastic wrap, invert ramekin onto serving plate, remove ramekin and plastic wrap. Garnish with whipped cream and mint sprig, if desired.
