Summer Pudding

1. 1

   Line a 1 to 1 1/2 quart pudding mold or bowl with the bread slices.

2. 2

   Combine the fruit and sugar in a heavy saucepan, and simmer over low heat about 4 minutes to start juices flowing.

3. 3

   Cool.

4. 4

   Reserve some of the fruit juices.

5. 5

   Pour the cooled fruit into the bread-lined mold and top with slices of bread.

6. 6

   Cover with a plate or other flat object which will fit inside the mold, and weight it well.

7. 7

   Let the pudding rest in the refrigerator overnight.

8. 8

   To serve, unmold in a rather deep dish, and serve with the reserved juices, heavy cream, or whipped cream

No additional tips available.