Blackberry pudding

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INGREDIENTS2 pounds/900 grams peaches or nectarines (about 5), pitted and sliced 1-inch thick⅔ cup/140 grams granulated sugar, plus more for serving1 tablespoon finely grated ginger (optional)1 ½ pounds/680 grams blackberries or raspberries, plus an extra handful for garnish2 cups/480 milliliters heavy cream¼ cup/35 grams confectioners’ sugar1 cup/240 grams labneh, mascarpone or full-fat Greek yogurt1 loaf brioche, pain de mie or Pullman bread (about 1 1/4 pounds), crusts removed Pullman Bread, Baking Lessons, Food Desert, Summer Pudding, Springform Pan Cake, British Desserts, Sweetened Whipped Cream, Peach Juice, Berry Juice

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the…

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