Peach and Blackberry Summer Pudding
- 8 fresh peaches, sliced, or 2 lbs. frozen peach slices, thawed (about 8 cups)
- 13 cup apricot preserves
- 1/4 cup sugar
- 1 Tbs. lemon juice
- 18 tsp. salt
- 1/2 cup fresh blackberries
- 1 13.6-oz. fat-free pound cake, cut into 1/4-inch slices
- Bring peach slices, preserves, sugar, lemon juice and salt to a simmer in saucepan over medium-high heat.
- Reduce heat to medium, and cook 7 minutes, or until peaches are tender.
- Stir in blackberries.
- Line 9x5-inch loaf pan with plastic wrap, leaving about 6 inches of plastic wrap hanging off all sides.
- Line bottom and sides of loaf pan with pound cake slices, cutting slices as necessary to fill in gaps.
- Ladle half of peach mixture into pan.
- Top with layer of pound cake (about 3 slices).
- Pour remaining peach mixture into pan and top with cake slices, making sure to fill in all cracks.
- Pull plastic wrap over top of cake and press down lightly.
- Weigh pudding down with 2 14-oz.
- cans and refrigerate overnight.
- Remove cans and unwrap top of pan.
- Invert onto large plate.
- Divide among bowls, and serve.
peaches, apricot preserves, sugar, lemon juice, salt, fresh blackberries, cake
Taken from www.vegetariantimes.com/recipe/peach-and-blackberry-summer-pudding/ (may not work)