Summer Pudding

1. 1

   Put the berries and sugar in a small saucepan with 1/4 cup water.

2. 2

   Set over low heat and let cook until soft, not more than 5 minutes.

3. 3

   Remove from the heat.

4. 4

   Taste when cool enough and add more sugar, if needed.

5. 5

   Meanwhile, remove the crusts from the bread and line a 1-cup mold with one slice of the bread, pressing it firmly into the bottom of the cup and up the sides.

6. 6

   Tear off pieces of the second slice of bread to fill the gaps in the sides.

7. 7

   Pour the berries and their juice into the lined mold and fold any overlapping bread on the top, then fill in the uncovered area on top with the remaining bread.

8. 8

   Press down so the juices seep into all of the bread, put a plate on top, and refrigerate for several hours or overnight.

9. 9

   When youre ready to eat the pudding, loosen the sides with a knife and then turn the mold upside down onto a plate.

10. 10

    It should slip out easily.

11. 11

    Enjoy with heavy cream, lightly whipped, if you wish.

No additional tips available.