Double-Berry Summer Pudding

• 1 10-ounce package frozen strawberries in syrup, thawed
• 1 1/2 cups frozen unsweetened boysenberries (about 6 ounces)
• 1 tablespoon brandy
• 1 10-ounce loaf purchased angel food cake, top crust trimmed
• 1 cup frozen vanilla yogurt, thawed, chilled
• 1 1-pint basket strawberries, hulled, sliced

1. Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat.
2. Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes.
3. Cool 20 minutes.
4. Mix in brandy.
5. Line 3-cup souffle dish with plastic wrap.
6. Cut cake into 1/3-inch-thick slices.
7. Cut slices into 1 1/2-inch-wide strips.
8. Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together.
9. Trim cake to 1/2-inch overhang over top rim if necessary.
10. Mix 1/2 cup diced cake trimmings into fruit mixture.
11. Spoon fruit mixture into prepared dish.
12. Cover top of fruit filling with cake and press gently to compress.
13. Wrap pudding tightly with plastic, pressing down again on top to compress.
14. Chill overnight.
15. Unwrap pudding and turn out onto plate.
16. Peel off plastic.
17. Cut pudding into 4 pieces.
18. Place pudding on each of 4 plates.
19. Spoon yogurt over as sauce.
20. Garnish with strawberry slices and serve.

syrup, brandy, cake, vanilla yogurt, basket strawberries

Taken from www.epicurious.com/recipes/food/views/double-berry-summer-pudding-219 (may not work)