Summer Berry and Plum Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 red or black plums, sliced 1/2 inch thick |
1 6-ounce container blackberries |
1 4-ounce container blueberries |
2 6-ounce containers raspberries |
3/4 cup sugar |
grated zest of 1 lemon |
2 tablespoons fresh lemon juice |
4 hamburger or hot dog buns, split |
whipped cream (optional) |
Directions:
1. In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and 1/4 cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes. Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes. Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns. Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1 1/2 hours. Spoon the pudding into bowls and top with whipped cream (if using).
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