SUMMER PUDDING

This is an easy and not too sweet dessert that can be made the day before, always a plus in my book. Although I've never eaten it in Britain, I was told by the chef who gave me the recipe that it's traditional there and, like English triffle, uses what's left over in the kitchen. Of course, I never seem to have anything left over in my kitchen so I have to make a special trip to the market for these ingredients. Maybe you'll be luckier than I am.

SUMMER PUDDING

serves 4-6

1lb egg bread, cut into 3/8" pieces (best with crusts removed)

6 C berries (can be mixed, but not too many fruits with seeds)

1 C sugar

3 T lemon juice

whipped cream flavored with rum or brandy

1. Line a mold with plastic wrap and cover the bottom and sides with pieces of bread. (The plastic will help to hold the bread in place, but smash it in if need be. I use a souffle dish for my mold.)

2. Cook the berries with the sugar and lemon juice over medium heat, until the berries begin to release their juices. Place the berries in the prepared mold in layers: bread, berries, bread, berries, etc. finishing with bread on top. Cover the top with plastic wrap and put a weight on the mold to compress the mixture. Chill overnight.

3. Remove plastic wrap from top of the mold and release the pudding from the mold by using the rest of the plastic wrap to lift out the pudding. Remove wrap from pudding carefully and spoon or slice the pudding into portions. Serve with whipped cream, flavored with a little rum or brandy, if you like, or with  creme fraiche.