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Berry Pudding


Makes 6

* 5 cups mixed fresh berries (blackberries, blueberries and raspberries), plus more for garnish
* 2 tablespoons fresh lemon juice
* 1/2 cup sugar
* Pinch of salt
* 18 thin slices white sandwich bread
* Whipped cream, for serving (optional)


1. In a saucepan, cook berries, lemon juice, sugar, and salt over medium heat until berries release their juices but still hold their shape, 3 to 5 minutes. Strain sauce, reserve whole berries. Let cool.

2. Line each cup of a jumbo cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass; cut out six 2 1/2-inch rounds and twelve 3-inch rounds from bread.

3. Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.

4. Fold plastic over; refrigerate at least 4 hours.

5. To serve, uncover, and invert each pudding onto a plate. Drizzle with sauce, and serve garnished with whipped cream and berries.

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