Berry Menagerie Pudding
|1 package (10.75 oz.) frozen pound cake,
1 cup blueberries
1/3 cup sugar
1 rounded cup raspberries
1 rounded cup strawberries, sliced
Assorted berries for garnish (as needed)
Whipping cream for garnish (optional)
Cut brown crusts off pound cake; cut cake
in 24 even slices. Line inside of four 6-oz. custard cups
with plastic wrap, letting about 2-1/2 inches extend above
sides. Cover bottom and sides of each with 4 slices cake,
overlapping slices slightly and pressing cake against sides.
Bring blueberries and sugar to boil in small saucepan over
medium heat, mashing some berries with back of a spoon to
release juices. Boil, stirring occasionally, 2 minutes or
until berries burst. Stir in raspberries and strawberries;
return to a boil, stirring once, for 2 minutes or until berries
start to fall apart. Remove from heat. Spoon 2 tablespoons
of berry juices into a cup; cover and reserve in refrigerator.
Spoon 1/2 cup hot berry mixture into each cake-lined cup.
Cover berry mixture with remaining cake (there may be some
cake left). Cover with plastic wrap. Gently press a 16-oz.
food can on cake in top of each cup to squeeze juices from
fruit so they soak into cake. Refrigerate, with cans, at least
2 hours or up to 3 days.
To Serve: Uncover cups. Top each with a serving plate. Invert
plate and cup together. Remove cup and plastic wrap. Brush
reserved berry juices on unsoaked areas of cake. Garnish with
berries. Top with whipped cream, if desired. Makes 4 servings.