English Summer Pudding

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 1/2 coarsely chopped peeled ripe fresh peaches (about 1 3/4 lbs)
• 2 cups fresh raspberries
• 2 cups fresh blackberries
• 1/3 cup orange juice
• 1/4 cup sugar
• 3 tablespoons triple sec or 3 tablespoons other orange-flavored liqueur or 3 tablespoons orange juice
• 1 teaspoon grated fresh lemon rind
• 1 angel food cake (10 inch round)
• fresh raspberries or blackberry (optional)

Recipe

• 1 combine first seven ingredients in a large saucepan, bring to a boil.
• 2 reduce heat, simmer 10 minutes, stirring occasionally.
• 3 set aside.
• 4 cut cake into 1 inch thick slices; cut each slice in half diagonally to make 2 triangles.
• 5 line the bottom and sides of a 3 quart straight sided glass bowl or trifle bowl with half of the cake pieces; spoon half of the peach mixture into cake-lined bowl.
• 6 arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake.
• 7 top with remaining cake pieces.
• 8 place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a one pound can on plate to press mixture.
• 9 chill for 8 hours.
• 10 remove plate and plastic wrap.
• 11 garnish with additional fresh berries, if desired.