Strawberry Pudding
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 hours 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
Macerated Strawberries
- 1 pint strawberries, hulled and sliced
- 3/4 cup red wine
- 1/8 cup orange blossom honey
- 1/2 teaspoon lemon zest
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup sugar
- 10 mint leaves, torn
Strawberry Pudding
- 16 slices stale potato bread
- 1 tablespoon unsalted butter, melted
Specialized Hardware
4 empty 15-ounce soup cans
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 hours 30 minutes
Yield: 4 servings
Procedure
Macerated Strawberries
- In a large plastic container, combine the strawberries, red wine, honey, lemon zest, black pepper, sugar, and mint, stirring gently. Cover and let stand in the refrigerator for 2 hours.
Strawberry Pudding
- Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread, press straight down, do not twist. Let bread sit for 2 hours to dry out.
- Brush the melted butter on 1 side of 4 of the bread rounds.
- Place the soup cans on a half-sheet pan lined with parchment paper. Place the buttered bread rounds, buttered-side down, in each can. Spoon 1 tablespoon of the strawberries with liquid to cover over each round. Repeat layering strawberries and bread rounds until you have 3 layers of strawberries and 4 layers of bread. Top each with an additional tablespoon of strawberries.
- Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove the cans and serve with whipped or clotted cream.
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