The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| summer pudding w/ blueberries & raspberries |
1 unsliced rectangular loaf of brioche or good-quality firm white bread, crusts discarded (you might have to
go to a bakery for this)
4 cups blueberries
5 cups raspberries
1 cup sugar
1 teaspoon fresh lemon juice
You’ll need a deep 2 ½ qt bowl preferably 8 inches in diameter across the top and 3 inches across the
bottom, and a platter with a lip so the juice stays on the plate.
1. Cut bread into 14 ½” thick slices. Cut out a 3” round from 1 slice and put in bottom of bowl. Line side of
bowl with 10 slices overlapping them slightly.
2. Bring berries, sugar and lemon juice to a boil in a heavy medium saucepan over medium heat, then
simmer, stirring occasionally until berries collapse and release their juices, about 8 minutes. Spoon fruit
into a sieve set over a bowl and let drain 15 minutes.
3. Spoon drained fruit into bread line bowl (reserve juices) and cover completely with remaining bread,
cutting bread to fit.
4. Pour juices evenly over bread making sure all bread is saturated. Cover pudding directly with a piece of
wax paper and place a 7” plate, upside down, on top of paper. Put a 1-1 ½# weight (such as a large can) on
plate and chill at least 8 hours.
5. Remove weight, plate, and wax paper and invert platter over bwl, then invert bowl onto platter. Carefully
unmold. Pudding can be chilled (with weights) for up to 3 days.
Lemon ice cream is recommended to go with this.
From Gourmet magazine, July 2007
go to a bakery for this)
4 cups blueberries
5 cups raspberries
1 cup sugar
1 teaspoon fresh lemon juice
You’ll need a deep 2 ½ qt bowl preferably 8 inches in diameter across the top and 3 inches across the
bottom, and a platter with a lip so the juice stays on the plate.
1. Cut bread into 14 ½” thick slices. Cut out a 3” round from 1 slice and put in bottom of bowl. Line side of
bowl with 10 slices overlapping them slightly.
2. Bring berries, sugar and lemon juice to a boil in a heavy medium saucepan over medium heat, then
simmer, stirring occasionally until berries collapse and release their juices, about 8 minutes. Spoon fruit
into a sieve set over a bowl and let drain 15 minutes.
3. Spoon drained fruit into bread line bowl (reserve juices) and cover completely with remaining bread,
cutting bread to fit.
4. Pour juices evenly over bread making sure all bread is saturated. Cover pudding directly with a piece of
wax paper and place a 7” plate, upside down, on top of paper. Put a 1-1 ½# weight (such as a large can) on
plate and chill at least 8 hours.
5. Remove weight, plate, and wax paper and invert platter over bwl, then invert bowl onto platter. Carefully
unmold. Pudding can be chilled (with weights) for up to 3 days.
Lemon ice cream is recommended to go with this.
From Gourmet magazine, July 2007
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