Buttermilk Summer Pudding

Makes 1 loaf size Summer Pudding

Ingredients

• ¾ cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
• 1 Tablespoon Spectrum® Canola Oil
• ½ cup + 2 Tablespoons of milk, WestSoy® Soymilk or Rice Dream® Rice Milk


• 3 cups of raspberries
• 3 cups of blueberries
• 3 cups of blackberries
• 1 cup of Hain Pure Foods® Turbindo Sugar
• 2 teaspoon of Kirsch liqueur
• 1 tabespoon of cassis

Directions

1. Follow directions for pancake mixture to make nine 4” inch pancakes and set aside.
2. Line loaf pan with plastic wrap, leaving side long enough to completely wrap finished pudding.
3. In a non reactive saucepan warm all berries and sugar, cook until the berries break down and release their juices. Remove from heat stir in Kirsch and cassis.
4. Line the loaf pan with three pancakes. Trim as necessary.
5. Pour a third of the mixture with the juice over the pancakes and spread evenly.
6. Layer again with pancakes and repeat with berries mixture.
7. Repeat pancakes one more time and cover with remaining berries and extra juices.
8. Pull plastic wrap tight around pudding and place a moderately heavy object such as three cans of tomatoes or whatever you have in the pantry, making sure the cans don’t invert. Refrigerate over night.
9. Remove the plastic wrap and turn out on to platter.
10. Remove the rest of the plastic wrap and slice pudding, serve with Sweetened whipped cream.

Chef Tip:

If you have berries and juice remaining spoon over extra.