Summer Pudding

Directions

1. 1
   Line a 1 to 1 1/2 quart pudding mold or bowl with the bread slices.
2. 2
   Combine the fruit and sugar in a heavy saucepan, and simmer over low heat about 4 minutes to start juices flowing.
3. 3
   Cool.
4. 4
   Reserve some of the fruit juices.
5. 5
   Pour the cooled fruit into the bread-lined mold and top with slices of bread.
6. 6
   Cover with a plate or other flat object which will fit inside the mold, and weight it well.
7. 7
   Let the pudding rest in the refrigerator overnight.
8. 8
   To serve, unmold in a rather deep dish, and serve with the reserved juices, heavy cream, or whipped cream