ENGLISH SUMMER PUDDING

marti

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ENGLISH SUMMER PUDDING

By Donna Erickson

St. Paul Pioneer Press

Makes 6 to 8 servings.

6 cups assorted berries, such as blueberries, blackberries, raspberries and strawberries

1 cup sugar

1 tablespoon freshly squeezed lemon juice

16 slices of day-old, firm white bread, without preservatives

Garnish:

Whipped cream

To prepare berries: In saucepan, combine berries, sugar and lemon juice. Stir over medium heat for 5 minutes or until berries release their juices. Remove from heat. Drain berries over a bowl, reserving juice.

To line bowl: Line inside of 5- to 6-cup bowl with plastic wrap. Trim and discard crusts from bread. Cut slices diagonally into 4 pieces. Dip each triangle into reserved berry juice. Arrange each triangle on bottom and in continuous pattern around inside of bowl to create pinwheel effect.



Fill any gaps with more bread, saving some bread for next step.

To add berries: Fill bread-lined bowl almost to top with drained berries. Place single layer of remaining bread on top of berries to cover. Spoon remaining juice evenly over top.

To chill: Cover bowl with plastic wrap. Set small plate that just fits inside bowl on plastic wrap. Set heavy, 2-pound can on plate to provide weight. Refrigerate overnight.

To serve: Remove can, plate and plastic wrap. Carefully invert molded pudding onto serving plate. Remove plastic wrap liner. Slice pudding into wedges.
 
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