Winter Pudding with Yogurt Cream

Author: Canadian Living

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


  • 2 cups frozen cranberries
  • 2/3 cups granulated sugar
  • 1 pkg frozen unsweetened raspberries
  • 2 cups frozen wild blueberries
  • 1 cup cranberry juice
  • 1/4 cup strawberry jam
  • 2 tablespoons cherry liqueur
  • 12 slices white sandwich bread
Yogurt Cream:
  • 1 cup fat-free plain yogurt
  • 1/2 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla


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


  • Iron 10.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Winter Pudding with Yogurt Cream