Turn a traditional English summer pudding into wonderful winter fare by using frozen fruit. Nontraditional for a trifle, cranberries add a delicious update.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Yogurt Cream:
Method
In heavy saucepan, cook cranberries with sugar over medium heat, stirring often, until starting to pop, 10 minutes.
Add raspberries and blueberries; simmer, stirring, until thawed but still holding shape, 5 minutes. Remove from heat; stir in cranberry juice, jam and liqueur. Let cool.
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving 1-inch (2.5 cm) overhang. Trim crusts from bread; cut 7 of the slices in half lengthwise. Place 5 halves crosswise on bottom of pan, overlapping if necessary. Arrange remaining halves lengthwise around sides, overlapping slightly and making sure no gaps remain. Brush bread base and sides with 1/2 cup (125 mL) of the juice from fruit mixture.
Spoon in half of the fruit mixture.Top with 2 of the remaining bread slices ; press into fruit. Using slotted spoon and reserving remaining juice, spoon remaining fruit into pan. Top with remaining 3 bread slices. Pour 1/4 cup (50 mL) of the remaining juice over top. Cover with plastic wrap. Cut strong cardboard into rectangle to fit on bread. Place on bread; weight down with heavy cans. Refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 days.)
Yogurt Cream: Meanwhile, in cheesecloth-lined sieve set over bowl, drain yogurt in refrigerator until reduced by half, at least 2 hours. In separate bowl, whip cream; beat in sugar and vanilla. Fold in yogurt.
Remove cans and cardboard from pudding; invert onto serving plate, removing plastic wrap. Pour remaining reserved juices over pudding. Serve with Yogurt Cream.
Nutritional facts <b>Per serving:</b> about
- Sodium 201 mg
- Protein 5 g
- Calories 338.0
- Total fat 7 g
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 65 g
%RDI
- Iron 10.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 6.0
- Vitamin C 28.0
