Blackberry summer pudding

Yield: 1 Servings

Measure Ingredient
2 pints Blackberries; divided
½ cup Sugar
1 12-oz angel food cake
Sour cream; plain yogurt or Whipped cream.


Puree 2 cups of the blackberries in blender with sugar. To remove seeds, strain blackberries, pushing through strainer with rubber scraper if necessary.

Tear angel cake into 2" pieces and place in large bowl. Add remaining blackberries and toss with blackberry puree. Spoon mixture into 6 to 7 cup bowl. Cover with plastic wrap and place a plate small enough to fit in bowl, directly on pudding. Weigh down with several cans. Refrigerate 8hrs or overnight.

Remove cans, plate, and plastic wrap. To unmold, invert bowl onto serving plate. To serve, cut into wedges ant top with sour cream, plain yogurt, or whipped cream. Serves: 6 Posted to JEWISH-FOOD digest V97 #236 by Sara Sutherland <msuther@...> on Aug 21, 1997

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