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BLUEBERRY AND POUND CAKE PUDDING
from "Mrs. Witty's Home-Style Menu Cookbook" by Helen Witty

Long ago some suave Yankee substituted native blueberries for the traditional English fruits in the summer pudding, a confection built on a foundation of lavishly buttered bread, and people have been doing it ever since. My version of this dessert uses pound cake in lieu of bread and butter; any other plain cake would do as well.

Serves 6 to 8 generously
INGREDIENTS (CLICK TO BUY)

2 pint baskets (about 6 cups) blueberries, sorted and rinsed
2/3 cup, or as needed, granulated sugar
1/2 cup water
1 stick (3 inches) cinnamon, broken coarsely
Fresh lemon juice, optional
Butter for coating bowl
A 7-inch loaf of pound cake (a baker's 12-ounce loaf)*
Garnish: extra blueberries, or mint leaves
Accompaniment: lightly whipped or plain heavy cream, or soft yogurt, or dairy sour cream

* FreshDirect Note: Our poundcake runs slightly smaller (about 9 ounces). If you're feeding 8 people, you may wish to order two for coverage.

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PREPARATION

Simmer the blueberries, sugar, water, and cinnamon together until the berries have popped and the mixture has thickened a little, 8 to 10 minutes. Pick out and discard the cinnamon. Taste the berries; add lemon juice and more sugar, if needed, remembering that the pound cake is sweet.
Lightly butter a 6-cup bowl with a round bottom. Trim the crusts from the cake and reserve the scraps; cut the loaf into 1/4-inch-thick slices. Line the bowl with cake slices, cutting them as necessary to make them fit together snugly.
Pour in half of the berry filling; top with cake trimmings, plus some of the sliced cake if it is needed to cover the filling well. Pour in the rest of the berries; cover the top snugly with the remaining cake slices, fitting them closer together.
Lay plastic wrap over the top, then add a small plate that just covers the pudding inside the bowl. Weight the plate lightly (try a 1-pound can of food.) Refrigerate the pudding for at least 24 hours before serving it; it will keep for 3 days.
To serve, loosen the sides of the pudding with a knife blade, then turn it carefully onto a pretty plate. Garnish with a ring of fresh blueberries (or other fruit) or a garland of mint leaves. Serve with whipped or plain cream or other topping.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Blueberries - $5.99/ea
 1 pint  

 
  Lemons - $0.99/ea
 Farm Fresh, Med
 
  FreshDirect Cinnamon Sticks
This product is currently unavailable.
 
  FreshDirect Sour Cream Pound Cake - $4.99/ea
 1.3lbs
 
Optional Ingredients
  Reddi-Wip Original Light Whipped Topping - $3.39/ea
 7oz
 
  Blueberries - $5.99/ea
 1 pint  

 
  Organic Mint - $2.49/ea
 0.75oz  
 
You May Already Have
  Domino Granulated White Sugar - $2.49/ea
 2lb box
 
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2 sticks
 
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