SUMMER PUDDING (Ina Garten) 
Servings
8
Servings
8
Ingredients
Instructions
  1. Combine the strawberries, sugar and ¼ cup of water in a saucepan and cook over low heat for 5 minutes. Add a pint of the raspberries and the blueberries and cook to simmering. After 1 minute remove from heat, stirring in the remaining raspberries and the brandy
  2. Slice the bread into ½” slices removing the crusts
  3. Ladle 1/2 cup of the fruit into an 8” soufflé dish and arrange slices of the bread in a pattern on top
  4. Add more berry mix and build up layers with the bread using all the fruit and syrup
  5. Cover with cling film and weight the pudding down
  6. Refrigerate overnight removing the weight after 6-8 hours
  7. Run a knife around the outside of the pudding and unmould upside down
  8. Serve with sweetened vanilla whipped cream to which 1 T dark rum has been added