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Coronation Chicken and Summer Pudding | Recipes from the Best Cook

Coronation Chicken and Summer Pudding | Recipes from the Best Cook
1 vote, 5.00 avg. rating (89% score)

The bowl should still have about an inch of depth left. Place a plate (slightly smaller than the diameter of the bowl) on top and weigh it down. (Use at least 3 pounds, such as a large can of tomatoes.) Refrigerate overnight or, even better, 24 hours.

Invert the bowl onto a rimmed plate or platter (slightly larger than the diameter of the bowl). The pudding should release from the bowl fairly easily; nudge with a rubber spatula if necessary, but be careful not to break it. Pour reserved juice carefully over the pudding, or use a turkey baster to spread it; there will be dry spots you can “patch” with it.

Sprinkle fresh berries on top. Slice and serve at room temperature, topped with heavy cream or crème fraîche. (It’s also good without anything on top.)

Yield: 12 servings

For more information about Jilly Walsh’s designs, go to: JillysJubilee.com

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