Raspberry Summer Pudding
If you are timid about cooking, try making this Raspberry Summer Pudding. It requires no cooking at all. I believe the results will amaze you.
Summer Pudding has long been an English classic. This is among the top three or four of my desserts, and many other good cooks feel the same.
An editor of mine, who spent each summer in Vermont while growing up, remembers looking forward to Summer Pudding every year. This pudding can be made with any juicy berry. She said that the first pudding of the season was Blueberry Summer Pudding, next, Strawberry Summer Pudding, last Raspberry or Blackberry.
Cut crusts off bread and discard. Place 1 slice in bottom of 2 1/2-quart bowl. Place more slices around sides of bowl, keeping slices touching each other and touching slice on bottom. Cover sides of bowl completely. Don’t squeeze or force the slices to fit perfectly. If you have lots of crevices, cut some slices to fill in cracks and open spots. When finished, bowl should be neatly covered with bread.
Combine berries and sugar in another bowl. Mash berries some so they release juice. Lightly stir to distribute sugar. Taste for sweetness; add more sugar if needed. Let stand 45 minutes. Place berries in bowl on top of bread and cover with more bread slices. Cover with plastic wrap and refrigerate overnight.
To serve, place serving platter upside down on top of bowl. Holding platter in place, flip platter right-side up and unmold. (Can be refrigerated 1 week.)
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