Blackberry Summer Pudding
- 8 cups blackberries (about 6 half-pints), plus more for serving
- 3/4 cup granulated sugar
- 2 tablespoons honey or agave syrup
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- Unsalted butter, for the dish
- 1 loaf (about 1 pound) sliced white sandwich bread
- 1 vanilla bean
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan.
- Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes.
- Remove from the heat and stir in the remaining 4 cups berries.
- Let cool.
- Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap.
- Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
- Spoon half of the berries and juice into the dish.
- Cover with a single layer of bread slices.
- Top with the remaining berries and finish with another layer of bread to completely seal the pudding.
- Pour any remaining juices over the top layer and cover with plastic wrap.
- Set a small flat plate on top and weigh it down with a large heavy can.
- Refrigerate the pudding at least 6 hours or overnight.
- Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl.
- Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
- Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding.
- Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap.
- Serve with the whipped cream and more blackberries.
blackberries, sugar, honey, lemon zest, lemon juice, butter, white sandwich bread, vanilla bean, heavy cream, sugar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/blackberry-summer-pudding-recipe.html (may not work)