Today’s recipe comes to us from a great new contributor: Teri Tsang Barrett.
Teri is the former Senior Food Editor of Every Day with Rachel Ray, and very good cook, as you might expect.
Her Tri-Berry Summer Pudding makes a mighty tasty, timely debut… thank you, Teri!
Tri-Berry Summer Pudding
½ cup sugar
2 tablespoon fresh lemon juice
About 16 slices white sandwich bread, such as Pepperidge Farm, trimmed of crust
Crème fraîche or whipped cream, for serving
*Use two cups of each, or adjust the proportion to taste… it won’t affect the texture much.
In a medium pot, combine the berries, sugar, ½ cup water and the lemon juice; bring to a simmer, stirring occasionally, over medium heat, 8 to 10 minutes. Strain through a fine-mesh sieve set over a large bowl; let stand for about 10 minutes to drain any excess berry juice.
Meanwhile, line a 6-cup bowl with 3 overlapping sheets of plastic wrap, leaving a 6-inch overhang. Dip each bread slice into the berry juices to saturate and carefully line the bowl, overlapping slightly and cutting the bread to fit. Add the drained berries to the bowl, pressing to form an even layer. Carefully fold in the bread lining the bowl over the berry filling. Use the remaining bread slices to cover the berries completely, again overlapping slightly and cutting to fit. Fold in the plastic wrap and place a small plate just smaller in diameter than the bowl and weight with one 15-ounce cans. Transfer to the refrigerator and chill for at least 8 hours or overnight.
Remove the can and plate and carefully unwrap the pudding. Invert onto a platter and remove the bowl and plastic wrap. Serve with a dollop of crème fraîche.