SUMMER PUDDING WITH WHIPPED CREAM
Pudding is a term that is used interchangeably with dessert in the British Isles, so not all the puddings you come
across there are milk-based treats that Americans expect.
This is a pudding of the former type and is based on the dish prepared and served at the Inn at Perry Cabin in St. Michaels, Maryland.
At the inn, this classic English dessert comes with clotted cream, but a blend of whipped cream and sour cream is a nice substitute.
It is essential that the dish be prepared a day before you are going to serve it.
INGREDIENTS:
6 cups assorted berries
{Any combination of soft, summer fruits is acceptable.
Typically I would use Raspberries; Redcurrants; Blackberries and/or Blueberries}
¾ cup water
¾ cup sugar
1½ tablespoons fresh lemon juice
About 20 ¼-inch-thick slices of white bread
¾ cup chilled whipping cream
¼ cup sour cream
PREPARATION:
Combine berries, water, sugar and lemon juice in a large, heavy pan, and bring to a simmer, stirring occasionally.
Line a large soufflé dish with plastic-wrap, overlapping the sides.
Trim the crusts from the slices of bread, and use about one half of the slices to line the bottom and sides of the dish.
Carefully pour ½ the berries into the dish.and then add a layer of bread slices on top of the berries.
Carefully add the remaining ½ of the berries onto these bread slices, and finally add another layer of bread slices on top of the berries.
Place a sheet of greaseproof paper on top of the pudding and place a heavy object, such as a weighted plate, on the sheet.
Chill overnight.
SERVING:
Beat the whipping cream and sour cream to soft peaks. Unwrap the pudding and turn it out onto a serving plate.
Remove the plastic-wrap and serve wedges with the cream mixture.
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