Buttermilk Summer Pudding

    • Perfect on a warm Summer night for a light, sweet treat.
      • Yield:
      • Makes 1 loaf size Summer Pudding
      • Ingredients:
        • ¾ Cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
        • 1 Tablespoon canola oil
        • ½ Cup + 2 Tablespoons of milk, soy milk or rice milk
        • 3 Cups raspberries
        • 3 Cups blueberries
        • 3 Cups blackberries
        • 1 Cup turbinado sugar
        • 2 teaspoon of Kirsch liqueur
        • 1 Tablespoon of cassis
      • Directions:
        1. Follow directions for pancake mixture to make nine 4-inch pancakes and set aside.
        2. Line loaf pan with plastic wrap, leaving side long enough to completely wrap finished pudding.
        3. In a non-reactive saucepan warm all berries and sugar, cook until the berries break down and release their juices. Remove from heat and allow to cool a bit before adding the liqueur. You lose some of the flavor when adding to hot temperatures. Stir in Kirsch and cassis.
        4. Line the loaf pan with 3 pancakes. Trim as necessary.
        5. Pour a third of the mixture with the juice over the pancakes and spread evenly.
        6. Layer again with pancakes and repeat with berries mixture.
        7. Repeat pancakes one more time and cover with remaining berries and extra juices.
        8. Pull plastic wrap tight around pudding and place a moderately heavy object such as three cans of tomatoes or whatever you have in the pantry, making sure the cans don’t invert. Refrigerate over night.
        9. Remove the plastic wrap and turn out on to platter.
        10. Remove the rest of the plastic wrap and slice pudding, serve with sweetened whipped cream.