Summer Pudding with Blueberries and Raspberries

Summer Pudding with Blueberries and Raspberries
Photo by Mikkel Vang


  • 1 deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom)
  • 4 cups blueberries
  • lemon verbena ice cream
  • 1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman
  • 1 teaspoon fresh lemon juice
  • 1 cup sugar
  • 1 platter with a lip
  • + 1 more ingredients
    • 5 cups raspberries

Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly. Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, u...

View full recipe at Epicurious


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