Canadian Summer Pudding Recipe - fresh summer beerries

Method

• (Blueberries, raspberries, blackberries, sliced strawberries)
• In large saucepan, combine berries and sugar.
• Cook over medium heat stirring, just till sugar has dissolved and berries start to release juices.
• Reduce heat to low; simmer 10 mins or possibly till fruit is tender.
• Set aside.
• Line a 6 c. bowl with plastic wrap.
• Cut crusts from bread slices.
• Line base and sides of bowl with 3 or possibly 4 slices, cutting to fit where necessary.
• Spoon half of berries with some of their juice into bowl.
• Top with layer of bread slices, pressing down on fruit.
• Spoon any remaining juice proportionately over bread; press down.
• Cover bowl with plastic wrap.
• Place plate (slightly smaller in circumference than top of bowl) on top.
• Place heavy weight, such as large can of tomatoes on plate.
• Chill at least 12 hrs or possibly up to 24 hours, till bread has asorbed juice andhas become uniformly colored.
• To serve, remove weight, plate and plastic wrap from top.
• Invert serving plate on top of bowl.
• Turn upside down; lift off bowl and remove plastic wrap.
• cut pudding into wedges; serve with Creamy Rum Sauce.
• Creamy Rum Sauce:1 c. low-fat yogurt3 tblsp packed brown sugar2 tblsp dark rum
• In small bowl, combine yogurt, sugar and rum, stirring till smooth.
• Makes 1-1/4 C..