Very Berry Summer Pudding ~ I Tweaked It Just A Tad

Make-Ahead-Berry-Pudding.jpgThe photo of a Very Berry Summer Pudding recipe in Southern Living magazine caught my eye. Squishy stacks of juicy fresh berries – how is this pudding? I grew up with Jell-o as my definition of “pudding,” followed by a few scratch successes like this Butterscotch Pudding. Time to try berry pudding, a gorgeous Southern treat!

Fruit Triffle with captions

But… but… I made adjustments to the Southern Living recipe. Passionate cooks tend to do that, no sin in it.  So, first because the original recipe was too big for our four-person dinner party, I halved the volume. Also, fresh cherries weren’t here yet. And being lazy, I didn’t want to make a stop at another store for ladyfingers (common ingredient, sort of, but still not always at Ralphs).

My assumption is that the ladyfingers here do what they do in traditional tiramisu — soak up liquid and create layers. So, Nilla Wafers ought to do the same thing, right? Not knowing how the original played out, this was probably closer to Jell-o pudding than the Southern Living version because the cookies were little juice sponges. No matter, it was DELISH!

I used a one-quart soufflé dish. It takes some time to squish down – mine was given 24 hours in the fridge with a bowl and can of beans putting pressure on it. Squish, squish, squish.  Yum, yum, yum.

The lovely napkin linens in the photo are courtesy of Hen House. I adore their designs and fabric, the fabric gets softer with every wash.  I’m a fan of linens, not paper napkins.

Make-Ahead Very Berry Summer Pudding ~ adapted from Southern Living

  • 2 cups fresh strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/2 cup fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 tablespoons Triple Sec
  • About 40 Nilla Wafers

Wash berries, pat dry.  Hull strawberries and slice in half.

Place all berries in a large heavy saucepan along with the sugar.  Let stand 30 minutes, stirring occasionally.

Add the water, and cook over medium-low heat, stirring occasionally, 5 or 6 minutes just until the berries begin to break down and get juicy.  Remove from heat, stir in Triple Sec and cool 20 minutes.

Line a 1 qt. soufflé dish with plastic wrap.  Using a slotted spoon, scoop 1/3 of the berries into the prepared dish, then add a layer of Nilla Wafers to be two cookies thick.  Add next 1/3 of berries and another layer of cookies.  Finish with final third of berries.  Drizzle 2 tablespoons more of the fruit juice over the pudding.

Cover lightly with plastic wrap, top with a plate or bowl that fits into the dish enough to gently compress the fruit, and place a 14 oz. can on top.  Refrigerate several hours or overnight.

When ready to serve, remove top piece of saran, invert pudding onto a plate and remove remaining plastic wrap.  Decorate with fresh berries.  Serve chilled (it will start to ooze the juice onto the plate a bit).

Serves 4 to 6.

Related Posts Plugin for WordPress, Blogger...

{ 1 comment… read it below or add one }

1 sippitysup May 13, 2013 at 9:50 am

I planned to make something with blackberries today. This seals the deal. GREG

Leave a Comment

Previous post:

Next post: