-
1
Remove the crusts from the bread.
-
2
Arrange the slices, trimming them to shape where necessary, to line the inside of a two-quart mixing bowl completely.
-
3
Reserve enough remaining bread to cover the top.
-
4
Place one cup of the sugar in a heavy saucepan over low heat and stir in the lemon juice.
-
5
When the sugar has dissolved, gently stir in the berries and cook just until they have started giving up their juices, about 5 minutes.
-
6
The berries should be soft but still hold their shape and be in a rich purplish syrup.
-
7
Taste the syrup and, if necessary, add additional sugar.
-
8
Use a slotted spoon to transfer the berries to the bread-lined bowl.
-
9
Pour all but one-half cup of the syrup over the berries.
-
10
The bowl should be nearly full.
-
11
Cover the top with the reserved bread, then place a piece of plastic wrap loosely over the top.
-
12
Put a china plate that will fit into the bowl on top, then weight it down with something heavy like a two-pound can of tomatoes.
-
13
Some of the juices will begin to ooze up.
-
14
Place the weighted pudding in the refrigerator at least eight hours.
-
15
Refrigerate the reserved syrup as well.
-
16
Just before serving run a knife around the inside of the bowl and unmold the pudding onto a plate that has enough of a rim to catch any excess syrup.
-
17
Use the reserved syrup to paint any places where the syrup has not completely soaked through the bread.
-
18
Serve with whipped cream on the side.
