Description
Barefoot Contessa Summer Pudding sparks pure berry bliss with layers of juicy seasonal fruits nestled between pillowy bread slices. Rich rum-spiked whipped cream crowns this classic British dessert, promising a luxurious summer indulgence you cannot resist.
Ingredients
Scale
Fresh Fruits:
- 450 grams (1 pint) fresh strawberries, hulled and sliced
- 375 grams (3 half-pints) fresh raspberries, divided
- 250 grams (2 half-pints) fresh blueberries
Sugars and Alcoholic Ingredients:
- 300 grams (1 ½ cups) caster sugar
- 3 tablespoons caster sugar
- 2 tablespoons framboise (raspberry brandy)
- 1 tablespoon dark rum
Bread and Cream:
- 1 loaf brioche or egg bread (450–700 grams)
- 240 milliliters (1 cup) cold double cream
- 240 milliliters (1 cup) cold double cream
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the berry compote by combining strawberries, sugar, and 60 milliliters (¼ cup) of water in a large saucepan. Gently heat over medium-low temperature for 5 minutes, allowing the fruits to soften and release their natural juices.
- Add 250 grams of raspberries and all the blueberries to the saucepan. Bring the mixture to a gentle simmer and cook for 1 minute, creating a vibrant and fragrant fruit sauce. Remove from heat and carefully fold in the remaining raspberries and framboise liqueur.
- Trim the brioche bread, slicing it into 1.25 centimeters (½-inch) thick pieces and removing the crusts to create clean, uniform layers. Pour 120 milliliters (½ cup) of the berry mixture into a 19-centimeter (7 ½-inch) round soufflé dish with a height of 7.5 centimeters (3 inches).
- Craft intricate layers by placing bread slices in an artistic pattern, generously saturating each layer with the berry mixture. Continue this process, alternating between bread and fruit sauce, ensuring each slice absorbs the delicious liquid.
- Complete the layering by finishing with a final layer of bread and drizzling the remaining syrup over the top. Loosely cover the dish with plastic wrap, then place a plate on top and weigh it down with a heavy can to compress the pudding.
- Refrigerate the pudding for 6–8 hours, allowing the flavors to meld and the texture to set. After the initial chilling, remove the weight, cover tightly with fresh plastic wrap, and continue chilling overnight.
- Prepare the rum whipped cream by using an electric mixer to whip the cream until it begins to thicken. Gradually add sugar, vanilla extract, and rum, continuing to whip until stiff, glossy peaks form.
- To serve, carefully run a knife around the pudding’s edges to loosen it. Invert the pudding onto a serving plate with a confident, swift motion. Slice into elegant wedges and accompany with a generous dollop of the rum-infused whipped cream.
Notes
- Savor layers of flavor by letting the pudding rest overnight in the refrigerator, allowing berry juices to deeply penetrate the soft bread.
- Ensure perfect texture by gently pressing a weight on top of the pudding, which helps bread evenly soak up all the delicious fruity liquid.
- Select the most ripe, vibrant berries available to guarantee a burst of natural sweetness and intense color throughout the dessert.
- Opt for pillowy soft white bread or buttery brioche that will melt and absorb the berry juices like a delicate sponge.
- Crown your creation with a luxurious dollop of whipped cream or velvety custard, balancing the pudding’s tart berry notes with creamy smoothness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 381
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg