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Angel Food Summer Pudding Recipe

Ingredients

How to make it

  • To prepare filling, in a medium saucepan, mix together berries, sugar,liqueur, and lemon peel
  • Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool
  • Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles
  • Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
  • dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake
  • Spoon filling into the cake-lined bowl. Top with remaining cake
  • triangles, covering berries completely.
  • Place a plate, just slightly smaller than the bowl's diameter, on top of
  • pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
  • Remove plate and can. Carefully unmold pudding onto a serving plate
  • To prepare topping, beat cream at medium speed until soft peaks form.
  • Beat in confectioners' sugar.
  • Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
  • small mounds of cream mixture on top of pudding. Garnish with fresh berries
  • and sprigs of fresh mint.
  • NOTES : Sinfully delicious, this puding just gets better as it sits (which is
  • never very long). You can substitue frozen berries for fresh ones.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    a1patti ate it and said...
    I have had this type of pudding, HEAVENLY!!
    Was this review helpful? Yes Flag

The Cook

cuzpat Sikeston, Mo

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