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Recipe

Red Berry Summer Pudding with Vanilla Malt Ice Cream

Scott Phillips

Servings: 10 to 12

An uptown take on a retro American diner combo—berry pie and a vanilla malted—this classic English no-bake dessert paired with slightly earthy, toasty vanilla malt ice cream is perfect for the dog days of summer.

Ingredients

For the pudding

  • 4 cups (about 1-1/4 lb.) strawberries, hulled and thinly sliced; more for garnish
  • 1 cup red currant jelly
  • 1/2 cup granulated sugar
  • 4 cups (about 1-1/4 lb.) raspberries; more for garnish
  • 2 Tbs. crème de cassis or cassis liqueur
  • 1 1-1/2-lb. loaf soft country-style white sandwich bread, crusts removed

For serving

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 130
      Sodium (mg): 370
      Carbohydrates (g): 79
      Fiber (g): 6
      Protein (g): 10

Preparation

Make the pudding

  • In a 4-quart saucepan, cook the strawberries, jelly, and sugar over medium heat, stirring until melted and bubbling, about 2 minutes. Add the raspberries and crème de cassis, raise the heat to medium high, and bring to a simmer. Simmer, stirring constantly, until most of the fruit has broken down and the sauce is slightly thickened, about 10 minutes. Set aside to cool for 10 minutes.
  • Line a 2-quart, high-sided, round soufflé or baking dish with plastic wrap: Lay one end of an 8-inch-long strip of plastic wrap at the center of the bottom of the dish and press the strip up and over the edge. Now turn the dish and repeat with another strip—and another, until the dish is completely lined, leaving plenty of overhang outside the dish. (This lining method gives the finished pudding a smoother appearance.)
  • Pour 1 cup of the berry mixture over the bottom of the prepared dish. Cut or tear 2 to 3 pieces of the bread and fit into the dish, gently nestling them in a single layer into the berry mixture. Repeat with alternating layers of bread and berries, tearing or cutting each layer of bread to fit. End with a thin coating of the berries on top.
  • Cover with the plastic overhang and place a small plate on top of the plastic. Place a large can (such as a 28-ounce can of tomatoes) on top of the plate and refrigerate for 18 to 24 hours.

Serve

  • Just before serving, remove the can and plate from the summer pudding and peel back the plastic wrap. Invert the pudding onto a serving platter and remove the dish. Peel off the plastic wrap. Slice into wedges and serve with a scoop of the ice cream and extra berries.

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