Summer puddings are popular throughout Eastern Europe. They make good use of stale bread and summer's bounty of fruit. This no-bake dessert is perfect for the dog days of summer. View this larger image.
Makes 6 servings
Prep Time: 20 minutes
Ingredients:
- 2 pounds mixed berries (cherries, strawberries, raspberries, blackberries, blueberries), washed and stemmed
- 1/2 cup water
- 1 teaspoon vanilla paste
- 1 1/2 cups sugar
- 12 slices stale hoska, chalka or brioche bread, crusts removed
Preparation:
- Pit and halve cherries, quarter strawberries and leave small berries whole, all in separate piles.
- In a large saucepan, add cherries, water, vanilla paste and sugar. Let juices exude over low heat, stirring until sugar dissolves. Then add strawberries and simmer a few minutes. Add blueberries and blackberries, if using, simmer a few minutes and add the raspberries at the last.
- Drain berries in a colander with a bowl underneath to catch the poaching liquid.
- Cut a circle of hoska bread to fit the bottom of the mold and cut all but 2 slices bread in half. Dip the round in the poaching liquid and place in the bottom of the mold. Dip the bread halves in the liquid and line the sides of the mold.
- Pour fruit into lined mold and top with remaining 2 slices bread that have been dipped in poaching liquid. Cover with plastic wrap and weight down with something heavy. Refrigerate for at least 6 hours along with remaining poaching liquid.
- When ready to serve, remove plastic wrap and invert onto serving platter. Remove mold. Portion into individual serving bowls or plates and garnish with reserved poaching liquid, whipped cream and sprig of mint, if desired.
