Use any kind of berries or a mixture, either left whole or cut into bite-sized pieces; fresh summer fruit is best, of course, but frozen berries work decently. The cake is easy to vary too: Pound cake is dense enough to hold its own, and any of its variations work equally well here, but you can substitute any plain cake or even thick slices of bread with crusts removed. Serve with lightly sweetened whipped cream, sour cream, or crème fraîche.
PrintSummer Pudding
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Makes 4 to 6 servings 1x
Time 20 minutes, plus time to chill
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Ingredients
- 3 pounds fresh or frozen raspberries
- 1/2 cup sugar, or to taste
- 1 recipe Pound Cake
Instructions
- Rinse the berries, then combine in a saucepan with the sugar and 1/4 cup water. Cook gently, stirring occasionally, just until the berries soften and yield their liquid, 10 to 15 minutes. Cool.
- Meanwhile, cut the pound cake into roughly 1/2-inch- thick slices. Line a medium bowl with just over half the slices of pound cake so they come about 4 inches up the sides of the bowl; pack the slices so they leave no (significant) gaps. When the berries are cool, drain them, reserving the liquid. Spoon the berries on top of the pound cake and drizzle with about half of the liquid.
- Cover with the remaining slices of pound cake, again packing them close together. Drizzle with all of the remaining juice from the berries.
- Find a plate that will just fit into the bowl and press it down on top of the pudding. Weight it with a few cans (or whatever you can find that will do the trick) and refrigerate overnight.
- To serve, run a knife around the edge of the pudding and invert onto a plate and cut slices or just scoop servings right from the bowl.
– Recipe from How to Bake Everything