Summer Pudding

NOTE: Summer pudding starts with berries cooked into a thick puree. The berries are then layered with stale bread, weighted, and refrigerated until a cohesive pudding forms. We tested various kinds of bread and found that stale challah or brioche tastes best in this recipe. A firm-textured white bread, such as Pepperidge Farm, is our third choice. Preferably use a mixture of raspberries, strawberries, and blackberries. Red currants are traditional but not necessary. Use in place of half of the raspberries if you can find them. Individual ramekins are slightly more work to assemble but will unmold much more easily than a large summer pudding and look more attractive. Serves six.

INSTRUCTIONS:

1. Combine berries and sugar in medium saucepan set over medium heat. Cook, stirring often, until fruit gives up some juice and sugar has dissolved, about 5 minutes. Do not cook fruit into puree; berries should not completely lose their shape. Remove pan from heat and cool to room temperature.

2. Cut bread slices into rounds to match diameter of individual ¹/₂-cup ramekins.

3. Divide 1/3 of berry mixture among six ¹/₂-cup ramekins. Dip 6 bread rounds into remaining berry mixture to saturate. Place one saturated bread round in each ramekin. Spoon half of remaining berry mixture over bread rounds. Repeat saturating and layering with remaining bread rounds and berry mixture. Loosely cover each ramekin with piece of plastic wrap (see figure 38) and place on baking sheet. Lay second baking sheet on top of ramekins and weight with several cans (see figure 39).

4. Refrigerate puddings for at least 8 hours and up to 24 hours. Remove weights and top baking sheet. Unwrap ramekins. Run knife around inside edge of ramekins and invert onto individual serving plates (see figure 40). Dollop each pudding with whipped cream and serve immediately.