Berry Pudding With Rum Whipped Cream

Lynnda Cloutier


Great dessert for those summer berries.


★★★★★ 1 vote



  • ·
    1 pt fresh strawberries, sliced
  • ·
    1½ cups sugar
  • ·
    ¼ cup water
  • ·
    3 cups fresh raspberries
  • ·
    2 cups fresh blueberries
  • ·
    2 tbsp framboise (raspberry brandy) or chambord
  • ·
    1 loaf brioche, challah or portuguese sweet bread, cut nto ½" slices, crusts removed, 1 to 1 ½ pounds
  • ·
    1 cup heavy whipping cream, cold
  • ·
    3 tbsp sugar
  • ·
    1 tbsp dark rum
  • ·
    ½ tsp vanilla extract

How to Make Berry Pudding With Rum Whipped Cream


  1. For the pudding mix the strawberries, sugar and water in large pan. Cook over medium low heat for 5 minutes. Add 2 cups of the raspberries and the blueberries. Bring to a simmer, stirring occasionally. Simmer for 1 minute. Remove from heat. Stir in the remaining 1 cup raspberries and framboise. Let stand for 15 minutes or until cooled. Spoon 1/2 cup of the berry mixture onto the bottom of a 3 x 7 1/2 inch round soufflé dish. Arrange some of the bread slices in an attractive pattern over the berry mixture, cutting the slices to fit if needed. This will be the top of the pudding after unmolding. Continue layering the berry mixture and bread until all the ingredients are used; the top layer should be berries. Cover loosely with plastic wrap. Weight the pudding by putting a plate the same diameter as the inside of the dish top. Put a heavy can on the plate. Refrigerate for 7 to 8 hours. Remove the plate and can. Cover tightly with plastic wrap. Refrigerate for 8 to 12 hours longer. For the rum whipped cream, beat the cream in a mixing bowl until it starts to thicken. Add the sugar, rum and vanilla and beat until stiff peaks form. To serve, loosen the pudding from the side of the dish. Invert onto a serving plate. Cut into wedges and serve with whipped cream or ice cream. Serves 8

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About Berry Pudding With Rum Whipped Cream

Course/Dish: Fruit Desserts

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