INDIVIDUAL SUMMER PUDDINGS
We served these individual berry-filled puddings with small scoops of sorbet, but they would be equally delicious topped with a dollop of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h20m
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce; reserve whole berries. Let cool.
- Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.
- Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
- Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.
- To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.
Nutrition Facts : Calories 298 g, Fat 3 g, Protein 6 g
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