Summer Pudding

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King Arthur Flour


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Line the bottom and sides of a 1 1/2 quart bowl with the bread, cutting it to fit as needed.

Leave berries whole or, in the case of large strawberries, cut them in pieces. Heat the berries with the sugar over low heat until the sugar is dissolved and the juice of the berries starts to flow. (If you're using sweetened frozen berries, you can skip

Pour the fruit mixture over the bread. Place another layer of bread on top of the fruit, making a "lid" with these slices.

Lay a piece of plastic wrap on top of the bread "lid." Place a small plate, one which will just fit inside the bowl rim, on top of the plastic wrap. Weigh it down with something heavy (a can of beans, a jar filled with water) to force the juices up into t

Refrigerate the pudding for 6 to 8 hours. The juices will seep into the bread, turning it a lovely color, and the fruit will set somewhat.

To serve, remove the weighted plate and plastic wrap. Put a serving plate upside down on top of the bowl and flip the whole thing over. Cut in wedges and top with whipped cream or yogurt sweetened with a bit of maple syrup or brown sugar.

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