Double-Berry Summer Puddings

• 18 thin slices (each about 1/3 inch thick; about 18 ounces total) firm white sandwich bread, crusts trimmed
• 2 1/2 cups fresh raspberries (about 2 1/2 1/2-pint baskets)
• 2 1/2 cups fresh blackberries (about 2 1/2 1/2-pint baskets)
• 6 tablespoons sugar
• 6 tablespoons red currant jelly
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 3/4 cups (1/2 recipe) Vanilla Whipped Cream
• Additional fresh berries (optional)

1. Line six 3/4-cup custard cups or souffle dishes with plastic wrap, overlapping sides by at least 2 inches.
2. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter, cut out 1 round from each of 12 bread slices.
3. Place 1 bread round in bottom of each custard cup.
4. Cut remaining 6 bread slices into 1-inch-wide strips.
5. Line sides of custard cups with bread strips, trimming to fit and lining cups completely.
6. Combine 2 1/2 cups raspberries and 2 1/2 cups blackberries, sugar, currant jelly, 1/4 cup water and lemon juice in large saucepan.
7. Stir over low heat until sugar dissolves.
8. Increase heat to medium; sim-mer until berries soften and begin to release juices, about 5 minutes (some berries will fall apart).
9. Divide warm berry mixture among bread-lined cups, reserving 1/2 cup juices.
10. Cover berry mixture with remaining 6 bread rounds, pressing down slightly.
11. Pour 1/2 cup berry juices over puddings.
12. Fold in plastic overhang.
13. Place small plates atop puddings; weight down with cans.
14. Chill overnight.
15. Remove cans and plates.
16. Unfold plastic wrap.
17. Invert puddings onto plates; remove plastic.
18. Spoon Vanilla Whipped Cream alongside.
19. Garnish with additional berries, if desired.

thin, fresh raspberries, fresh blackberries, sugar, red currant, water, lemon juice, vanilla whipped cream

Taken from www.epicurious.com/recipes/food/views/double-berry-summer-puddings-5626 (may not work)