This blackberry pudding (really a mixed berry pudding here because I worried just blackberries would be a little boring. And a little expensive) was mentioned in the book Taggerung. I made a small one, suitable for about four people, but it would be easily scaled up to a bowl twice the size of what I used.
PLEASE NOTE: This is another recipe which needs to be started the day before you wish to serve it. Also, this recipe works best with bread which has been left out for a few hours to grow stale, as though you were making French toast, but fresh bread will work as well.
Prep time: 15 minutes
Rest time: 18 hours
Total time: 18 hours, 15 minutes.
Yield: 4 servings (One one-quart pudding)
- Sliced bread (I used about ten slices of a low-calorie, whole-wheat bread)
- 5 cups mixed berries (I used blackberries, raspberries, blueberries, and strawberries)
- 1/4 cup sugar
- 2 tbsp water
- Cut the crusts off several slices of bread and use them to line the bottom and sides of a sturdy, one-quart bowl. Overlap the slices so you have as close to a gapless layer as possible.
- Use a knife to cut off the bread at the lip of the bowl.
- Place the berries, sugar, and water into a saucepan and heat over medium heat until the berries become soft and begin to release their juices.
- Using a slotted spoon, spoon the berries into the bread bowl.
- Carefully pour the released juices over the berries.
- Cover the berries with more slices of crustless bread, again trimming any that hangs over.
- Place a plate or similar cover on top of the pudding and weigh it down with a can of beans or something similar.
- Refrigerate for about 12-18 hours.
- If necessary, use a butter knife to loosen the bread from the sides of the bowl, then invert the pudding onto a plate (or the cover of a tupperware if you're planning to transport it).
- Slice and serve the pudding, with a garnish of whipped cream, if desired.
If you happen to have extra juice at the end of step four, I highly recommend dipping your discarded bread crusts into it and eating them on the spot. :)