Summer Berry and Plum Pudding Recipe

Ingredients

3 red or black plums, sliced 1/2 inch thick
1 6-ounce container blackberries
1 4-ounce container blueberries
2 6-ounce containers raspberries
3/4 cup sugar
grated zest of 1 lemon
2 tablespoons fresh lemon juice
4 hamburger or hot dog buns, split
whipped cream (optional)

 

Directions

In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and ¼ cup water to a simmer. Cook (stir occasionally) until blueberries start to burst, about 5 minutes.

Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

Line an 8-inch square baking dish with 2 sheets of plastic wrap. Allow at least 6 inches to hang over each side.

Arrange the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns.

Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Chill for at least 1½ hours.

Spoon the pudding into bowls and top with whipped cream (optional). Enjoy!