Recipes For 2007

Summer Pudding with Rum Whipped Cream

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 teaspoon fresh lemon juice
2 tablespoons framboise (raspberry brand)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Combine the strawberries, sugar and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat fro 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off heat, stir in the remaining raspberries, framboise and the teaspoon of fresh lemon juice. Spoon fruit into a sieve set over a bowl and let drain 15 minutes.
Cut bread into 1/2-inch thick slices. Line of the of your bowl with one slice, cut to fit if needed. Line the side of the bowl with all but one or two slices, overlapping them slightly.

Spoon the drained fruit into the bread-lined bowl (reserve juices) and cover completely with remaining bread, cut to fit if needed.

Pour reserved juices evenly over the bread, making sure all bread is saturated.

Cover pudding directly with a piece of plastic wrap and find a plate approximately the same diameter and the top of the bowl and place it on top so it sits on the wrap over the pudding. Weight the plate with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic warp and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream

Rum Whipped Cream

1 cup (1/2 pint) cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

Pam's Note: Pudding can be chilled (with weights) up to 3 days.