Recipe - Angel Food Summer Pudding

1 Prepared angel food cake

FILLING
2 cup Fresh strawberries; hulled &
quartered
2 cup Fresh blueberries
2 cup Fresh raspberries
2 cup Fresh blackberries
One fourth cup Sugar
One fourth cup Orangeflavored liqueur or
orange juice
2 teaspoon Grated lemon peel

TOPPING AND GARNISH
1 cup Heavy cream
4 teaspoon Cofectioners' sugar
Whole fresh berries
Sprigs of mint

From: SusanC2552@aol.com

Date: Sat, 23 Mar 1996 14:00:19 0500

Recipe By: Great American Home Baking
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
One half inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 One half to 2 quart bowl or souffle
dish with threequarters of the cake. If necessary, fill any gaps with
small pieces of cake.

5. Spoon filling into the cakelined 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 puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.

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