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Angel Food Summer Pudding

Sinfully delicious, this pudding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1   Prepared angel food cake
2 cups 474mlFresh strawberries - hulled and quartered
2 cups 474mlFresh blueberries
2 cups 474mlFresh raspberries
2 cups 474mlFresh blackberries
1/4 cup 49g / 1.7ozSugar
1/4 cup 59mlOrange-flavored liqueur or orange juice
2 teaspoons 10mlGrated lemon peel
  Topping and garnish
1 cup 237mlHeavy cream
4 teaspoons 20mlConfectioners' sugar
1 cup 160g / 5.6ozFresh berries
1 section  Mint

Recipe Instructions

To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 minutes. (Do not overcook.) Let cool.

Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or soufflee dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.

Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.

Remove plate and can. Carefully unmold pudding onto a serving plate. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.  Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.

Great American Home Baking


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