Sally Pyne's Summer Pudding
7 slices white bread
Soft butter (do not substitute margarine!)
3 cups berries (raspberries or blueberries or blackberries work well)
1/2-2/3 cup sugar (adjust according to the sweetness of the berries)
1/3 cup water
Heavy cream (optional)
Butter each slice of bread lightly on one side. Set one buttered slice aside. Line a 3- to 4-cup bowl with the remaining slices, butter side out. Fill the gaps with buttered bread trimmed to fit so the bowl is completely lined.
In a medium saucepan, cook the berries with the sugar and 1/3 cup water for 10 minutes. Pour cooked berries into the bread-lined bowl.
Place the reserved slice of bread on top and fold the edges of the outer slices over to meet. Place a saucer on top and press down, to infuse the bread with the berry juice. Pour off excess juice to serve with the pudding
Chill at least 6 hours before serving.
Serve in a bowl with heavy cream and a drizzle of the excess juice. (The heavy cream isn’t required, but it’s highly recommended.