Summer Pudding With Blueberries and Raspberries

1. 1

   Cut bread into 14 (1/2-inch-thick) slices.

2. 2

   Cut out a 3-inch round from 1 slice and put in bottom of bowl.

3. 3

   Line side of bowl with 10 slices, overlapping them slightly.

4. 4

   Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes.

5. 5

   Spoon fruit into a sieve set over a bowl and let drain 15 minutes.

6. 6

   Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.

7. 7

   Pour juices evenly over bread, making sure all bread is saturated.

8. 8

   Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper.

9. 9

   Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.

10. 10

    Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter.

11. 11

    Carefully unmold.

12. 12

    Cooks' note: Pudding can be chilled (with weights) up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.