Serves 6
- Active time:20 min
- Start to finish:8 3/4 hr (includes chilling)
July 2007
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
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1
unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 lb), crusts discarded
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4
cups
blueberries (1 lb)
-
5
cups
raspberries (18 oz)
-
1
cup
sugar
-
1
teaspoon
fresh lemon juice
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Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
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Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
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Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
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Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
Cooks’ note: Pudding can be chilled (with weights) up to 3 days.
