Weekly Grocery Deals & Frugal Recipes: Summer Berry & Plum Pudding

(Note: Each week Frugal Townie and I, in a combined effort post the Grocery Deals Round-Up and aFrugal Recipe that goes right along with the current deals.)

Lately I’ve shared the recipe: BBQ Yardbird Pizza. If you have any leftover chicken, this is a great way to use it!

This week…

There are a LOT of grilling stuff (and veggies) on sale! Visit my recent recipes for ideas. With all the fruit on sale, I’d like to focus on that this week.

Following is a recipe that goes right along with Frugal Townie’s Round-Up for the week of May 16th.

These are the items on sale for this week’s Frugal and Healthy Recipe:

- Blueberries – $3.98/ 18 oz pkg @ Checkers
- Raspberries- $1.98/ 6oz @ Checkers
- Strawberries- $0.99/ lb @ Aldi

Summer Berry & Plum Pudding

(Originally from Real Simple)

Ingredients

3 red or black plums, sliced 1/2 inch thick (I used 4 because I had less of ingredients below)
1 6-ounce container blackberries
1 4-ounce container blueberries (leftover container of blueberries)
2 6-ounce containers raspberries (wish I had this ingredient!!)
(I also added cranberries because I had a ton in my freezer)
3/4 cup sugar
grated zest of 1 lemon
2 tablespoons fresh lemon juice
4 hamburger or hot dog buns, split
whipped cream (optional)

Directions

In a saucepan, over medium-high heat, bring the plums, blackberries, blueberries, half the raspberries, the sugar, and ¼ cup water to a simmer. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.

Remove from heat. Stir in the lemon zest and juice and the remaining raspberries. Transfer to a bowl and let cool for 15 minutes.

Line an 8-inch square baking dish with 2 sheets of plastic wrap, allowing at least 6 inches to hang over each side. Place the bottoms of the buns in the dish, cut-side up. Spoon half the fruit mixture over the buns.

Top with the remaining buns, cut-side up, and the remaining fruit mixture. Cover with the overhanging plastic wrap, a plate, and two 15-ounce cans. Refrigerate until chilled, at least 1½ hours. Spoon the pudding into bowls and top with whipped cream (if using).