English Summer Pudding

INGREDIENTS

2½ cup fresh raspberries 1 cup fresh blackberries 1½ cups fresh blueberries 1½ tablespoon Grand Marnier, Triple Sec or other orange liqueur

cup plus 2 tablespoons sugar 12 slices firm white sandwich bread such as Pepperidge Farm Mixed fresh berries for garnish Fresh mint sprigs for garnish Chantilly cream (see following recipe)

INSTRUCTIONS

Combine berries, Grand Marnier and one-third cup sugar in medium saucepan and cook over low heat until sugar has just melted to form a light syrup and berries are barely warm, about 2 minutes. Remove pan from heat and set aside. Using a long, sharp knife, trim the crusts sparingly from the bread, keeping slices as large as possible. Cut 6 of the slices lengthwise in half. Set all bread aside. Line a 1-½-quart loaf pan with plastic wrap, allowing a generous overhang on the sides. Smooth the plastic on the bottom and around the sides of the pan. Line the bottom of the pan with 1-½ slices of bread so they fit snugly. Line sides and ends of pan with additional halved bread slices. With a slotted spoon, transfer half the berries to the breadlined pan, spreading them out evenly. Sprinkle 1 tablespoon sugar over the berries. Cover the fruit with 2-½ slices of bread. Spoon remaining berries over the bread. Sprinkle with remaining 1 tablespoon sugar. Pack the fruits so they are level with the bread lining the sides of the pan. Cover the berries with the remaining 2-½ slices bread. Drizzle remaining berry syrup evenly over the bread. Fold plastic overhangs over the pudding and cover pan with plastic wrap. Place a 2-pound can or bottle on top to weigh the pudding down. Refrigerate for at least 6 hours or overnight. Remove the weight. Unfold the plastic wrap on the top of the pudding. Place a large platter upside down over the pudding and invert the pan onto the platter. Gently lift off the pan and then peel off the plastic wrap. Garnish the top of the pudding with fresh berries and mint. To serve, use a sharp knife to cut the pudding into slices. Pass the Chantilly Cream or sour cream.

Chantilly Cream

Keep all ingredients and utensils as cold as possible, and, for best results, serve as soon as you whip it. If you must hold it, place the Chantilly Cream in a fine sieve placed over a bowl before you refrigerate it. This will keep it from turning into a soggy mess.

INGREDIENTS

2 cups well-chilled heavy (or whipping) cream 2 tablespoons confectioners’ sugar 2 tablespoons vanilla extract, fruit eau-de-vie, rum or cognac

INSTRUCTIONS

About 10 minutes before you are ready to serve dessert, chill a medium mixing bowl and whisk in the freezer. Pour the chilled cream into the chilled mixing bowl. With an electric mixer, start beating on low speed and gradually raise the speed to medium high. As soon as the cream starts to thicken, add the confectioners’ sugar and vanilla or brandy. Continue to beat until the cream holds stiff peaks. Don’t overbeat or it will turn into butter. Serve immediately.