Summer Pudding with Blueberries and Raspberries |
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Prep Time: 20 Minutes Cook Time: 505 Minutes |
Ready In: 525 Minutes Servings: 6 |
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A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity. Ingredients:
1 unsliced rectangular loaf of brioche or good-quality firm white bread such as pullman (1 pound), crusts discarded |
4 cups blueberries (1 pound) |
5 cups raspberries (18 ounces) |
1 cup sugar |
1 teaspoon fresh lemon juice |
accompaniment: lemon verbena ice cream |
Directions:
1. Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
2. 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. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
3. Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
4. Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
5. Cooks' note: Pudding can be chilled (with weights) up to 3 days.
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