Angel Food Summer Pudding
Ingredients
1 Prepared Angel Food Cake
----Filling----
2 Cups fresh strawberries -- hulled & quartered
2 Cups fresh blueberries
2 Cups fresh raspberries
2 Cups fresh blackberries
1/4 Cup sugar
1/4 Cup orange-flavored liqueur or orange juice
2 Teaspoons grated lemon peel
----Topping And Garnish----
1 Cup heavy cream
4 Teaspoons Confectioner's Sugar
1 Whole fresh berries
1 Sprig mintDirections
1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or soufflé dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.
Notes
Sinfully delicious, this pudding just gets better as it sits (which is never very long). You can substitute frozen berries for fresh ones.
Recipe By Great American Home Baking