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1
In a large saucepan over low heat, gently warm the berries, red currants, and sugar.
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2
Cook until the berries soften and release their juices, about 10 minutes.
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3
Remove from the heat and stir in the kirsch or lemon juice.
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4
Let cool, stirring occasionally to encourage juiciness.
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5
Line a 1 1/2-quart (1.5-liter) souffle dish or a deep bowl of similar size with plastic wrap.
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6
Line the bottom and sides with a single layer of bread slices, trimming the slices as needed to fit snugly against each other.
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7
Ladle half of the berries and their juice into the bread-lined dish and distribute them evenly.
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8
Arrange a single layer of bread slices over the berries, trimming to fit.
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9
Add the remaining berries and juice, then cover with a final layer of bread.
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10
Cover with plastic wrap pressed directly on the surface of the pudding, cover with a plate slightly smaller in diameter than the dish, and place a fairly heavy object (such as a large can of tomatoes) on the plate to weigh the pudding down.
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11
Refrigerate overnight.
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12
The next day, remove the plastic wrap and invert the pudding onto a plate.
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13
Lift off the dish or bowl and the plastic used to line it.
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14
Serve with whipped cream (page 239).
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15
Depending on how juicy the berries were that you used to make the pudding, you may wish to have some additional lightly sweetened berries or Raspberry Sauce (page 246) on hand to douse any unsoaked areas.
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16
The pudding, in its mold, will keep in the refrigerator for up to 2 days.
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17
Because red currants add a distinctive bit of tang, they are an important addition to this dessert and theyre worth seeking out.
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18
But they can be difficult to find.
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19
If so, use another pint of raspberries in their place.
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20
You can use frozen unsweetened berries in place of the fresh ones.
