Summer Pudding

This classic summer fruit dessert is traditionally made with currants, but blackberries and raspberries work well, too.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Summer Pudding

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    Ingredients

    1 cup stemmed black currants or blackberries 2 cups sliced strawberries
    1 cup stemmed red currants or raspberries 1 cup blueberries
    2/3 cups sugar 12 slices white sandwich bread, crust removed

    directions

    Prep: 45 min Total:
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    • 1

      Cook the black and red currants and sugar in a saucepan over medium heat, stirring often, until the fruit gives off its juices. Stir in the strawberries and blueberries and cook just until they begin to soften.

    • 2

      Cover the bottom of the bowl with a round of bread trimmed to fit. Line the sides of the bowl with bread slices as needed, trimmed and overlapping to fit.

    • 3

      Spoon some of the fruit juices over the bread. Fill the bowl with the fruit, packing it well. Cover with the remaining bread, trimmed to fit.

    • 4

      Place the bowl on a plate. Cover with plastic wrap. Place a small plate inside the bowl and weigh with a heavy can of food. Refrigerate at least 8 hours or overnight.

    • 5

      Uncover the bowl and turn the pudding out onto a serving platter. Serve chilled.

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