• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Canadian Summer Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 7 c Fresh summer beerries
  • -(blueberries; raspberries,
  • -blackberries; sliced
  • -strawberries)
  • 1 c Granulated sugar
  • 6 -(up to)
  • 9 sl Day old french or italian
  • -bread from round loaf


1 c Low-fat yogurt
3 tb Packed brown sugar
2 tb Dark rum

In large saucepan, combine berries and sugar. Cook over medium heat
stirring, just until sugar has dissolved and berries start to release
juices. Reduce heat to low; simmer 10 mins or until fruit is tender. Set
aside. Line a 6 cup bowl with plastic wrap. Cut crusts from bread slices.
Line base and sides of bowl with 3 or 4 slices, cutting to fit where
necessary. Spoon half of berries with some of their juice into bowl. Top
with layer of bread slices, pressing down on fruit. Spoon any remaining
juice evenly over bread; press down. Cover bowl with plastic wrap. Place
plate (slightly smaller in circumference than top of bowl) on top. Place
heavy weight, such as large can of tomatoes on plate. Refrigerate at least
12 hours or up to 24 hrs, until bread has asorbed juice andhas become
uniformly colored. To serve, remove weight, plate and plastic wrap from
top. Invert serving plate on top of bowl. Turn upside down; lift off bowl
and remove plastic wrap. cut pudding into wedges; serve with Creamy Rum
Sauce. Serves 8.

Creamy Rum Sauce: In small bowl, combine yogurt, sugar and rum, stirring
until smooth. Makes 1-1/4 Cups.

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