English Summer Pudding
This is a strikingly beautiful fruit and bread dessert, perfect for a barbecue or picnic!
Serves: 6Hands-on: 15 minutesTotal: 9 hoursDifficulty: Easy
- 1 cup blackberries
- 2 cups raspberries
- 1 cup blueberries
- 1 cup sliced strawberries
- 2⁄3 cup sugar
- 14 thin slices white bread, crusts removed
- Place a handful of each fruit in a medium bowl and crush with a potato masher or fork. Add remaining whole fruit and add sugar. Toss well. Set aside for 45 minutes.
- Lightly oil 6 ramekins or baking cups (6 to 8 ounces each). Line each ramekin with a piece of plastic wrap long enough to overhang the edges. Cut 8 of the bread slices in half to form rectangles. Dip one side of each rectangle in the juice of the fruit and place along the sides of the bowl with the juice side to the outside. Slightly overlap the rectangles. Cut out a circle of bread to fit the bottom of the bowl. Dip the bread circle into the juice and place in the bottom of the bowl, juice-side down. Make sure the bread is completely lining the bowl with no gaps.
- Pour the fruit into the bread-lined bowls. Cut the last 6 pieces of bread to fit the top of the bowl. Arrange the bread pieces to cover the top so that there are no gaps. Place a piece of plastic wrap over the top of the bowls. Place the bowls on a baking sheet and cover with another baking sheet to weigh down the bowls. Set something heavy on the plate, such as a few cans of soup, to weigh it down. Refrigerate overnight.
- To serve pudding, remove the weights and plate and top baking sheet. Remove the top plastic wrap. Invert each pudding onto a serving plate and remove the plastic wrap.