Jackie's Favorite Summer Pudding

This was a summer favorite of Jackie's and her friends.

SUMMER PUDDING

Ingredients

4 cups raspberries
4 cups blueberries
1 cup red currants
3/4 cup sugar
8-10 slices bread with crusts removed


Combine berries with sugar in a saucepan and stew for 2-4 minutes. Let berries cool while lining the bottom and sides of a round, deep, ovenproof dish with the bread. Form a tight lining with the bread. Spoon the cooled fruit over the bread, reserving about 1/2 cup of the juice. Cover the top of the fruit completely with bread.

Next, find a plate that exactly fits inside the rim of the baking dish and place on top of pudding. On top of plate, arrange 3 pounds of weights (Cans of food or juice work well). Refrigerate overnight.

Before serving, remove weights and plate and invert a round rimmed platter over the pudding. Turn the dish and platter over so the platter is on the bottom, then remove the dish, leaving the pudding on the platter. Pour the reserved 1/2 cup juice over the top. Add fresh cream or serve as is for a light refreshing dessert.