Angel Food Summer Pudding

Recipe Ingredients

1		Prepared angel food cake
		Filling
2 cups	474ml	Fresh strawberries - hulled and quartered
2 cups	474ml	Fresh blueberries
2 cups	474ml	Fresh raspberries
2 cups	474ml	Fresh blackberries
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Orange-flavored liqueur or orange juice
2 teaspoons	10ml	Grated lemon peel
		Topping and garnish
1 cup	237ml	Heavy cream
4 teaspoons	20ml	Confectioners' sugar
1 cup	160g / 5.6oz	Fresh 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.

Source:
Great American Home Baking

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