Makes 4 servings.

Ingredients Edit

  • ½ pint each red raspberries and red currants, on stems
  • ½ pint blackberries, halved
  • ⅓ cup sugar
  • 2 tbs each black currant liqueur and water
  • 2 tbs strawberry or raspberry jam
  • 2 two inch strips lemon zest
  • ½ pint strawberries, diced
  • 13 slices white bread, crusts removed

Directions Edit

  1. Line 4 eight oz ramekins with plastic wrap, letting the wrap overhang.
  2. Bring first 8 ingredients to a boil in a saucepan.
  3. Lower heat and simmer until berries have released their juices but still maintain their shape.
  4. Remove from heat, stir in strawberries and cool to room temp.
  5. Discard lemon zest.
  6. Using a 3 inch round cookie cutter, cut out 8 bread rounds.
  7. Trim 4 to fit on bottoms of ramekins.
  8. Line sides of ramekins with remaining bread slices.
  9. Spoon fruit mixture into lined ramekins to fill.
  10. Top with rest of bread rounds.
  11. Seal with plastic wrap overhang, then wrap tops with foil.
  12. Place ramekins in a baking dish.
  13. Place a weight on top of each ramekin.
  14. Refrigerate overnight.
  15. Puree reserved fruit mixture in blender, scrape through a fine mesh sieve to remove seeds.
  16. Refrigerate.
  17. To serve---unwrap ramekins.
  18. Lift out puddings by plastic wrap.
  19. Invert onto serving plates and remove wrap.
  20. Brush puddings with reserved fruit puree.
  21. Top with a dollop of whipped topping and garnish with assorted berries and mint leaves.

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