Summer Pudding

By kris_march

Great with any fresh fruit of the season (or perhaps frozen in winter!).

Ingredients

• 10 to 14 slices high-quality white bread, such as egg bread or brioche
• 4 cups mixed berries and cut-up stone fruit
• 3/4 to 1 cup sugar
• 1 tablespoon lemon juice, or more to taste
• 2 sprigs of fresh rosemary, about 4 inches each
• 1 cup lightly sweetened whipped cream or creme anglaise (optional)

Details

Servings 8

Preparation

Step 1

Lightly coat a 6-cup cylindrical mold with vegetable spray. Tear off 2 sheets of plastic wrap, about 15 to 18 inches long. Placing them at right angles, line mold with them, letting excess hang over sides. If using stone fruit, remove pits and slice. Whether or not to peel peaches is an individual choice.

Combine the fruit and sugar in a heavy saucepan and place over medium heat. Bring to a boil, stirring occasionally to prevent sticking. When the fruit comes to a boil, reduce heat to a simmer. Cook just long enough to draw a lot of juice. Remove from heat and add lemon juice.

Put the rosemary sprigs on a cutting board and, with the blunt side of a chef's knife, whack them a few times to bruise the needles, which will release their oils. Immerse the rosemary in the hot fruit and let steep for 15 to 25 minutes. Taste after 15 minutes to decide if the herb flavor is strong enough. If you want it more pronounced, let steep a little longer, but don't overdo it. Rosemary is assertive. Remove the rosemary when desired taste is achieved.

Line the bottom and sides of the prepared mold with bread slices, cutting or tearing to fill any gaps, so you have a continuous covering. Taste the fruit and add more sugar and/or lemon juice if needed. Pour half of the fruit into the mold. Top with a layer of bread slices. Pour in the remaining fruit and top with a solid layer of bread slices, again tearing or cutting to fill gaps.

Loosely fold the overhanging plastic wrap over the pudding. Top with a small plate or bowl that just fits inside the mold. If you have no suitable plate, use a disposable aluminum pie pan and bend it to size. Weight down with a brick or a couple cans of canned food to compress the pudding. Refrigerate for at least 8 hours or overnight.

To serve: Remove the weights and plate and pull the plastic wrap over the sides of the mold again. Place a serving plate over the mold, invert it and lift off the mold. Remove the plastic wrap. Serve within 30 minutes, accompanied by lightly sweetened whipped cream or creme anglaise, if desired.