This is wonderful using the sweetest fresh and seasonal berries, also make it with "rich, sweet bread"..milk bread, potato, Hawaiian breads, Challah.
Do not use coarse grain breads, nor highly salted breads.
SUMMER PUDDING: SERVES 4-6
2 POUNDS /4 CUPS sliced strawberries, raspberries, blackberries, blueberries &etc.
1/2 cup light brown sugar
1/2 cup fresh orange juice
Thin slices, dry* bread with crusts removed ( not stale bread and not toasted...cut the slices the night before making the pudding).
3 1/2 -4 cup oven proof bowl
In a large bowl
Combine the sugar and fruit and lightly mash using a potato masher/or tines of fork, just to break up the berries.
Leave for 2 hours covered so they release their juices.
Add the orange juice.
Meanwhile line the base and sides of the ovenproof bowl with the bread slices,( try not to overlap) making sure there are no gaps, cut some slices to fit between the other bread slices.
Spoon the fruit mix with the juice into the bread lined bowl, and cover completely, with more thin slices of bread, again leaving no gaps.
Cover with cling wrap, lightly.
Then top with a small plate or saucer
Place the bowl in a shallow roasting pan to catch any drips.
Put a heavy weight ( can of tomatoes works) on top of the saucer, and place in fridge or cold place overnight..the weight will force the top bread to pus down the pudding and release more juices.
To serve, remove the weight, and the plastic wrap being careful of any juice spills which will stain.
Quickly invert onto a serving plate and carefully remove the bowl.
Serve at once with whipped cream or ice cream.
FALL FRESH FRUIT PUDDING serves 4-6
Same recipe as above but replace 50% the berries with apple &/or pear slices
3/4 cup light brown sugar
1 tsp ground cinnamon (optional)
1/2 cup water or fruit juice
Boil, then simmer for 10 mins, before adding to the bread lined bowl and continue as previous recipe.
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