Angel food summer pudding

July 11, 2007

Serves 6

1	pint strawberries, stemmed and quartered
1	pint blackberries
1	pint raspberries
1/2	cup granulated sugar
2	tablespoons lemon juice
2	tablespoons framboise or other raspberry liqueur (optional)
2	tablespoons honey, or to taste
	Angel food cake (see recipe)
1	cup heavy cream, beaten with 1/2 cup confectioners' sugar
	Extra fresh berries (for serving)

1. Have on hand 6 coffee cups or individual souffle dishes (about 10-ounce capacity each). Line each one with plastic wrap, letting the wrap hang over the edges.

2. In a saucepan, combine the strawberries, blackberries, raspberries, sugar, and lemon juice. Simmer over low heat for 5 minutes. Remove the berries from the heat and stir in the framboise or liqueur, if using, and honey. Use a slotted spoon to lift the berries from the syrup and transfer to a bowl; set aside.

3. Slice the angel food cake into 1/2-inch-thick slices. Add the slices to the berry syrup, turning to coat them evenly. Line the bottom and sides of the dishes with slices of the cake; reserve 6 slices for the tops. Spoon the berries into the center, filling each one. Set a slice of cake on top of the berries. Fold the plastic wrap over the puddings and press down gently. Chill the puddings for at least 3 hours, up to overnight.

4. Peel off the plastic wrap. Turn each one out onto an individual plate. Lift off the cups or dishes. Remove the plastic wrap. Serve with whipped cream and extra berries. Adapted from "Baking Boot Camp"