Summer Pudding

1. 1

   Line 1-quart bowl with bread, trimming to fit.

2. 2

   Combine berries and sugar in medium saucepan.

3. 3

   Heat, stirring over medium heat, just until sugar is dissolved and berries release their juice, about 4 minutes.

4. 4

   Pour fruit and juice into bread-lined bowl.

5. 5

   Top with a layer of bread and cover loosely with plastic wrap.

6. 6

   Place on a plate and cover with saucer that fits just inside bowl. Weight down with 2-pound can.

7. 7

   Refrigerate overnight.

8. 8

   To serve, remove can, saucer and plastic wrap.

9. 9

   Run knife around edge of bowl to loosen pudding.

10. 10

    Invert onto plate.

11. 11

    Serve with a topping of yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.