|
It is more preferable you use fresh fruit to make summer pudding.
You can substitute whipped cream with nondairy topping.
It is better using a loaf that is several days old. |
طريقه التحضير |
|
 |
Thaw frozen raspberries and blackberries. |
|
|
Combine all fruits in a large bowl. Add sugar. |
|
|
Slice the loaf white bread into crusts. |
|
|
Line a deep 2-quart bowl with crusts. |
|
|
Pour the fruit-sugar mixture into this bowl. |
|
|
Pour in juices. Add more bread slices until top is covered. |
|
|
Place a tightly fitting plate to cover. Press plate down to fit inside the rim of the bowl with a brick. |
|
|
Allow to chill in a refrigerator for at least 24 hours. |
|
|
Remove the brick and try to remove from the bowl gently. To do so, you can cover the bowl with a serving plate placed upside down. With one of your hands on top of plate and the other on base of bowl, turn both over, making sure you grasp them firmly. |
|
|
The pudding was now transferred onto the serving plate. |
|
|
Prepare fresh whipped cream. Then serve both together. |
|
If pudding does not slide onto the serving plate after turning it over, slide a knife blade around the inside edge to loosen it. |
|
|
المقادير
