Nothing is simpler than chopping up some strawberries, macerating them a bit, and then piling them in an angel food tart and dolloping on the whipped cream.   This, however, gets boring.  The latest issue of Vegetarian Times has a recipe for Summer Pudding, and though I’m not a big fan, I thought it might be something the rest of the family might enjoy, especially since it called for cake and not bread.

All the recipe called for was raspberries, blueberries, strawberries, sugar, and angel food cake. 

So I lined the bowl with plastic wrap and slices of the angel food cake

Cooked the raspberries (which immediately fell apart) with the blueberries, and added the strawberries, which they said to pulse in the food processor, but I got carried away…

It all gets poured in…

covered with more cake, then wrapped up, weighed down, and refrigerated overnight.

Their berries must have had more juice, because in the picture I was working from the cake appeared to be juice soaked.

Wasn’t very impressed with the size of the slices – this is an 8” plate.

Amazingly, it held its shape, I thought for sure it was going to spread.

As predicted, the guys loved it (and it is gone).  I think I will try this again, but do it in a loaf pan with layers so that it is prettier, and the slices are bigger.

This Summer Fruit Pudding has definite possibilities!