This summer dessert is just as tasty to eat as it is simple to make!
things you'll need.
About a Dozen White bread (crusts removed)
1/2 Cup Red Currant Jam
1/2 pint Raspberries
1/2 pint Blackberries
2 tablespoons Lemon Juice
2 tablespoons Sugar
1 1/2 cup Heavy Whipping Cream
1 teaspoon Cinnamon
Measuring Cup (set)
Liquid Measuring Cup
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Line a medium-small glass bowl with plastic wrap.
ingredients About a Dozen White bread (crusts removed) 1/2 Cup Red Currant Jam
instructions Spread red currant jam over each of the slices of bread. Line the bowl with the slices of bread, jam side in. Use as many pieces as necessary to create a solid layer. Reserve a few slices of the bread to use later.
instructions Combine the berries in a small saucepot over medium heat with lemon juice and sugar. Cook until the berries begin to burst, about 5 minutes, then remove from heat.
instructions Pour the berry mixture into the well in the bread-lined bowl. Cover the top with the reserved slices of the bread. Place a plate over the top, and weigh down with a book or kitchen brick. Place in refrigerator and chill overnight.
instructions To serve, remove the brick, and then hold the bowl and plate together and flip. Carefully remove the bowl.
ingredients 1 1/2 cup Heavy Whipping Cream 1 teaspoon Cinnamon
instructions In another chilled bowl, whip the cream until peaks form. Fold in the cinnamon.
instructions Spoon portions of the summer pudding, and top with a dollop of the cinnamon whipped cream.