Remember I told you about my trip to the farmer’s market last Saturday and had promised that I’ll be back with a wonderful recipe which has loads n loads of berries in it. So here I am.
When I found these fresh berries in the market the other day the first thing that came into my mind was “let’s make a pudding out of it”.
Then to my luck I found this wonderful baker the same day who had some beautiful brioche. Hence came this pudding into life which I call Berrylicious Pudding. When you eat it you’ll know why I named it so.
So here’s the recipe of super easy and super delicious Berrylicious Pudding.
1 pint raspberries
1 pint blackberries ( divide it into two parts)
1 pound strawberries
3/4 cup sugar
1 Loaf of brioche.
Whipped cream for topping. I used store bought ready to use whipped cream you can even make one yourself. I was kinda in rush!
Cut the strawberries into small pieces. Heat a sauce pan. Throw in the strawberries, add about 1/2 cup water and 3/4cups of sugar into it. Bring it to boil or until strawberries are a bit tender.
Now add a pint of raspberries and half pint of blackberries into it. Cover the lid and let it simmer until the berries are tender and mixed into each other.
Turn off the heat and then add the remaining blackberries that you had set aside. These will give the pudding a little bite as they are not dissolves with the rest of the berries.
Then slice the bread and cut corners.
Take a tall baking dish or a bowl, about 5-6 inch tall. Pour in a ladle of sauce first and then place a layer of bread on it. Basically in the end this layered pudding will be turned upside down so the sauce in the bottom will ultimately come at the top so try to put some berries so that they look pretty. Then pour little more sauce over the layer of bread and keep repeating the process. You need to layer it just like tiramisu.
Cover it with a plastic wrap making sure the wrap is touching the top surface of the pudding. Now take a plate a little smaller than the circumference of the bowl and apply a little pressure to it. Put something heavy on top of it, I used a can of coconut milk.
Put it in the refrigerator for at-least 6-8 hours.
Before serving remove all the weights and wrap from the pudding. Take a big plate and flip the pudding over.
When serving in individual plates top it with whipped cream and some fresh berries if you want. I just couldn’t take a picture of the dish after it was being plated, that’s how fast it all disappeared. But hopefully will makeup for that by making it all again specially to take a picture and will get lucky to enjoy it again. Hopefully!