British Berry Pudding
Source of Recipe
List of Ingredients
3 cups raspberries- plus more for garnish
1/2 cup sugar, or more to taste
1 1/2 cup blackberries, blueberries, or black currents (or any combo of the 3) stems removed, plus more for garnish
1 loaf firm white bread, sliced (like Thomas' English Muffin bread or Pepperidge Farm Toasting White Bread) crust removed
Mint sprigs, for garnish
Whipped cream or creme fraiche
Place raspberries in stainless steel saucepan, add 4 Tbsp sugar. Toss gently to combine. bring to a boil. Taste, and add more sugar if necessary. Cook 3 to 4 minutes or until berries begin to burst and yield more of their juice. In a separate saucepan, combine blackberries, blueberries, and/or black currants; add 4 tbsp. sugar. Toss gently and bring mixture briefly to a boil, as instructed above. Taste, and add more sugar if necessary.
Using downturned cup as a template, cut one slice in a circle and place it at the bottom of a three-quart ceramic or glass bowl. Line the bottom and the side with remaining slices, cutting as necessary to cover any gaps. Do not overlap. Put a layer of raspberry mixture in, then a layer of blackberry mixture, alternating both until gone, reserving 1/3 cup of raspberrry juice. The bowl should be filled with fruit almost to the rim.
Cover the top with remaining bread slices and press down until they absorb the juices. Cover with a saucer or place that has a diameter just smaller than the diameter of the bowl, so that the plate fits just inside the bowl. Weight the plate with a heavy can. Refrigerate overnight.
About 15 min before serving, remove pudding from the fridge. Remove can and plate. Using a flexible dull edged knife or spatula loosen bread from the sides of the bowl. Cover the bowl with a serving plate and then flip the pudding onto it. The bread should have turned deep ruby red. If there are any light patches, pour reserved raspberry juice over them. Garnish with fresh berries and and mint sprigs and serve with whipped cream or creme fraiche.