Summer Pudding is deliciously simple but it's definitely a summer dessert.

If you live in the northern hemisphere, you probably can't make Summer Pudding for Valentines Day, so here's an idea for you.

Mimi gave her grandmother a hand made valentine WITH a copy of this recipe so they could make pudding together when summer finally rolled around!

What a thoughtful from you that will be for someone special!

Here are the ingredients for Summer Pudding:

3 pint baskets raspberries (about 6 cups)

3 pint baskets blackberries (about 6 cups)

1 pint basket red currants, stems removed. Red currants add a tart flavor, but they're not always easy to find. If necessary use a spoonful of red currant jelly or other berries instead.

1 cup sugar

1 loaf firm-textured white bread (1 pound), such as pain de miel

Directions:

Summer pudding must be made a day before serving. You will need an adult to make this recipe with you.

1. In a (ask an adult what this is if you don't know), warm the berries, red currants, and sugar. Cook until the berries break down and release their juices. Remove from heat.

2. Remove the crusts from the bread. If the loaf is unsliced, cut it into 1/2-inch slices.

3. Line a 1 1/2-quart soufflé dish or bowl with plastic wrap. Line the sides and bottom with bread, making a layer one slice thick. Trim the bread slices to fit snugly, as necessary.

4. Pour half of the berries into the bread-lined pan and spread them over the bottom layer of bread to cover the entire surface.

5. Make another layer of bread slices over the berries, once again trimming as necessary to make a single layer one slice thick.

6. Add the remaining berries and cover with a final layer of bread.

7. Place a sheet of plastic wrap on top, cover with a plate with a slightly smaller diameter than the dish, and place a moderately heavy object (such as a large can of tomatoes or olive oil) on the plate to weigh the pudding down. If using a baking dish, you can add some extra berry sauce on top before covering since it won't be inverted, the top usually needs a bit more sauce for soaking.

8. Refrigerate overnight. The next day, remove the plastic wrap on top, invert the pudding onto a plate and lift off the dish. Remove the rest of the plastic. Slice the pudding. Serve with whipped cream and additional berry sauce to moisten any bread that didn't get soaked.

Mmmmmm....YOU are a GREAT chef! Don't let McAveler talk you out of more than his share!

Chico Chihuahua says "Don't ever feed your puppy table scraps!"

From Summer Pudding page back to Valentine Crafts For Kids page

From Summer Pudding page back to Kids Crafts page