Our love party is today! (Yes, I’ve prescheduled this blog post to keep your hunger at bay). Tonight, Bobby and I will be feasting on Shanti’s unbelievable gift: our wedding cake! Our gorgeous friend was determined to provide the cake-tasting experience before our summer slipped away. Outfitted with baking pans and cardamom pods, Shanti arrived in Ithaca in early July for a glorious weekend of eating and cake-baking. She left my mind reeling with new kitchen skills, my freezer laden with frozen slices, and my refrigerator bulging with lemon curd, cardamom-lemon syrup and raspberries. Like any good Brit would do with spoiling berries and curd, I made a summer pudding. In a jar. What’s not to love? (Greek yogurt takes place of the traditional whipped cream, making this a slightly healthier treat).

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The decadence that started it all…



Summer Berry Pudding


  • Lemon Curd:
  • Lemon juice – 1/2 cup plus 2 tablespoons freshly squeezed lemon juice
  • Organic cane sugar – 3/4 cup
  • Egg yolk – 1 large egg yolks
  • Egg – 3 large eggs
  • Sea salt – Pinch of sea salt
  • Unsalted butter – 4 tablespoons unsalted butter, cubed
  • Lemon and Cardamom syrup:
  • Water – 1/2 cup
  • Organic cane sugar – 1/2 cup
  • Cardamom – 14 teaspoon ground cardamom
  • Berry pudding:
  • Blue berries – 2 cups
  • Raspberries – 1 cup
  • Lemon and Cardamom syrup – 1/3 cup lemon and cardamom syrup
  • Mint and Basil – 1 tablespoon, chopped
  • Ginger – 1/2 teaspoon, grated
  • Yogurt – 1 cup greek yogurt
  • Lemon curd – 3/4 cup lemon curd
  • Sourdough or White country bread – 8-10 slices sourdough or white country bread
  • Lemon zest – 1 teaspoon lemon zest for garnish


  1. Lemon Curd (Thank you Shanti!):
  2. Use a double boiler, or fill a large post with 1 inch of water and place a medium pot or bowl inside so that it does not touch the water.
  3. Put the lemon juice, eggs and yolk, sugar and salt in the top pot or bowl. Stir until it becomes thick or jelly-like. If you have a thermometer, heat the lemon curd to 180 degrees, and then allow it to cool to 140 degrees.
  4. Once cooled, blend with the butter, 1 tablespoon at a time, in a food processor or blender. It is finished when the mixture holds its shape.
  5. Transfer the curd to a container and store in the refrigerator (it will keep for up to a week, and is also delicious spread on bread or added to morning granola!).
  6. Lemon and cardamom syrup:
  7. Put the water in small saucepan over medium heat. Bring to a simmer.
  8. Add the sugar and stir until it dissolves.
  9. Add the cardamom and stir. Remove from heat and store in a glass jar in the refrigerator (use extra for mixing into cocktails – try 1 tablespoon St. Germain, 1 oz. Grey Goose, 1 tablespoon lemon and cardamom syrup, and a splash of sparkling water over ice).
  10. Berry pudding:
  11. Put the berries, lemon and cardamom syrup, fresh herbs and grated ginger in a small pot. Bring to a simmer stir until the berries just start to melt down, and take off the heat. Transfer to a bowl and chill to room temperature in the refrigerator.
  12. Mix the lemon curd with the greek yogurt.
  13. In a large, wide-mouthed jar, or a serving bowl or dish, begin to layer the pudding in the following order: a layer of thinly sliced (1/2 inch-thick) country bread, a 1/2 inch-thick layer of lemon curd and yogurt, and a layer of berries.
  14. Top with a garnish of fresh herbs and lemon zest.
  15. Let the pudding rest in the refrigerator for at least 2 hours before serving. The softer the bread, the better! Enjoy!

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