I had originally planned to make a completely different dessert for my Italian Market feast but did a 360 when I saw the photo of Summer Pudding with Rum Whipped Cream in my new Ina Garten book. Between Thursday and Friday of last week, I went on an excruciating quest to find the perfect table-cloth for my garden picnic table. Between a minor melt down at TJ Maxx (why is it do hard to find a tablecloth?) and a another journey across town to the next destination, I found a copy of Ina Garden’s Barefoot Contessa Family Style on a discount aisle. The cover was ripped but that didn’t change my desire to grab the last copy.
I had never heard of a summer pudding before and was a little intimidated by the process but it was actually very easy. I advise to find a friend when flipping the mold on to the platter – your wine glasses will thank you (this is the reason why I have 7 of everything). This recipe makes more than enough for 8 people – and I heard that it makes a good breakfast the next day too.
Summer Pudding with Rum Whipped Cream from Ina Garten’s Barefoot Contessa Family Style
- 1 pint fresh strawberries, hulled and sliced
- 1 1/2 cups sugar
- 3 half-pints fresh raspberries, divided
- 2 half-pints fresh blueberries
- 2 tablespoons framboise (raspberry brandy)
- 1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
Rum Whipped Cream
- 1 cup (1/2 pint) cold heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon dark rum
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.