Courtesy of our friends at Disney Cruise Line, I hope you will enjoy this lovely recipe!
- 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
- 1¼ cups fresh strawberries (cut into quarters)
- 1¼ cups fresh black berries
- ½ cup fresh blueberries
- 2 cups fresh raspberries
- 1½ cups granulated sugar
- 4 oz. clotted cream
For the Summer Pudding:
- Place ¾ cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times.
- Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
- Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
- Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
- Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes.
- Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
- Place the rest of the berry mixture back on the stove with ¾ cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.
- Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate.
- Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate.
- Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
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