Plum and Berry Summer Puddings

Plum and Berry Summer Puddings
Photo by Leo Gong


  • 12 ounces red or purple plums
  • 12 1/2-inch-thick egg bread slices
  • ¾ cup sugar
  • 2 1/2-pint baskets raspberries
  • Sweetened whipped cream
  • 1 teaspoon fresh lemon juice
  • 1 1/2-pint basket blueberries

Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve. Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums ...

View full recipe at Epicurious


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