Berry Summer Pudding 1 Loaf of bread
5 c Mixed fruit berries
1/4 c Sugar
2 Lemons; zest of both, juice of one
Line 9x2 loaf pan w/plastic.
Trim crust from bread, then cut into 1/2 inch slices. Line the bottom and
sides of pan with the bread.
Mix berries with the sugar and lemon juice and zest. Place 2/3 of the
berries in a saucepan over medium heat. Stir until soft and juices release.
Drain berries, reserving the juice. Mix the cooked and uncooked berries,
and poor into the loaf pan.
Place the top slices of bread over the berries. Pour the juice over the
bread. Cover with the plastic wrap.
Weight top down and chill overnight. Slice and serve. Top with whipped
cream, if desired.
Berry Summer Pudding printer friendly version located here.
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