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Fruit - Filled Bread Pudding
(Summer Pudding)
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| What You Need: |
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2 quarts (about 3 pounds) fresh ripe raspberries, blackberries, blueberries or red currants
1¼ cups superfine sugar
10 to 12 slices homemade-type white bread
1 cup heavy cream
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| How To Cook: |
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1. Pick over the fruit carefully, removing any stems or caps and discarding any berries that are badly bruised or show signs of mold. Wash in a colander under cold running water, then shake the berries dry and spread them out on paper towels to drain.
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2. Place the berries in a large mixing bowl, sprinkle with the 1¼ cups of sugar, and toss them about gently with a large spoon until the sugar dissolves completely. Taste, and add more sugar if necessary. Cover tightly and set the berries aside.
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3. With a small, sharp knife, cut 1 slice of bread into a circle or octagon so that it will exactly fit the bottom of a 2-quart English pudding basin, a 2- quart deep bowl, or a charlotte mold, and set it in place.
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4. Trim 6 or 7 slices of the bread into truncated wedge shapes 3½ to 4 inches wide across the top and about 3 inches wide across the bottom. Stand the wedges of bread, narrow end down, around the inner surface of the mold, overlapping them by about ¼ inch.
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5. Ladle the fruit mixture into the mold, and cover the top completely with the remaining bread. Cover the top of the mold with a flat plate, and on it set a 3- to 4-pound kitchen weight, or a heavy pan or casserole. Refrigerate the pudding for at least 12 hours, until the bread is completely saturated with the fruit syrup.
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6. To remove the pudding from the mold, place a chilled serving plate upside down over it and, grasping the plate and mold firmly together, quickly invert them.
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7. The pudding should slide out easily. In a large chilled bowl, beat the cream with a whisk or a rotary or electric beater until it holds its shape softly. Serve the whipped cream separately with the pudding.
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NOTE:
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If the berries are not fully ripened and soft, combine the fruit and sugar in a heavy 3- to 4-quart saucepan, and cook over low heat for about 5 minutes, shaking the pan frequently.
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