- 6 to 6-1/2 cups mixed ripe berries
- 3/4 to 1 cup sugar
- About 24 slices firm-textured white bread, crusts removed
In a saucepan, combine the berries and 3/4 cup of the sugar. Cook over medium heat until the berries are juicy but still hold their shape, about 5 minutes. Taste and add more sugar if needed. Let the berries cool to lukewarm.
Line a 1-qt. charlotte mold, soufflé dish, or mixing bowl with plastic wrap, letting the excess wrap hang over the sides. Cut 16 bread slices at an angle on two opposite sides to make triangles with two long, even sides and a narrower base. Cut the remaining slices in half lengthwise to make rectangles about 3 inches long. Arrange half the bread triangles with their points to the center on the bottom of the mold to cover it completely. Arrange the rectangular slices around the sides, overlapping them slightly. Fill any gaps with scraps of bread. Spoon the berries and their juice into the bread-lined mold.
Cover the berries with the remaining bread triangles, turning each slice over once so it soaks up some of the berry juice. Cover with the excess plastic wrap. Put a flat plate large enough to cover the surface of the pudding on top and set a 2- to 3-lb. weight (such as a large can of tomatoes or beans) on top of the plate. Put the weighted mold in a shallow bowl to catch any overflowing juice. Refrigerate overnight.
To unmold, remove the weighted plate and peel back the plastic wrap. Choose a serving platter with sides to catch any juice when the pudding is removed from its mold. Set the serving platter upside down on top of the mold and turn them both over. Give the mold a sharp shake and lift if off. The pudding should slide right out. Remove the plastic wrap. Spoon any excess juice over the top of the pudding. Cut into wedges to serve. (A slightly bowled plate will catch every bit of the pudding's juices.)
No comments:
Post a Comment