- 1 loaf homemade style white bread, such as challah or brioche, crusts removed
- 6 to 8 cups assorted summer fruit, such as blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) cut in half or quarters
- 1/2 cup sugar
- 2 tablespoons Ruby Port or brandy
- 1 pint heavy cream
- 1/4 cup sugar
- In a large saucepan, heat the fruit, sugar and wine and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Line a large bowl (about 6 to 8 cup capacity) with plastic wrap.
- Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.
- Remove the fruit from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices. Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Add two heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight.
- In a large bowl, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
- To serve, remove the weights and plate and unwrap.
- Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap.
- Spoon the reserved fruit juices over the top and serve with sweetened whipped cream.
English Summer Pudding
Chocolate Shortcakes With Fresh Berries And Cream
English Trifle With Poached Pears And Raspberries
Blueberry Peach Cobbler
Grilled Peaches with Mascarpone and Honey
Angel Food Cake with Marinated Peaches
Pavlovas with Passion Fruit Curd
Mr. Lou's Key Lime Pie
My First Watermelon Granita
Lemon Curd Tart With Fresh Blueberries