Quick Summer Pudding

• 1 pint blueberries
• 1 pint raspberries
• 1 pint blackberries
• 1 1/2 cups sugar
• 10 to 12 slices white bread, crust removed
• Extra berries for garnishing
• 1/2 pint heavy cream, whipped

1. Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
2. Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out.
3. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full.
4. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
5. Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl.
6. Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
7. Turn the pudding upside down onto a round serving dish.
8. Patch up any white spots with the remaining fruit juice.
9. Decorate with berries and serve.
10. Pass the cream separately.

blueberries, raspberries, blackberries, sugar, white bread, garnishing, heavy cream

Taken from cooking.nytimes.com/recipes/10199 (may not work)