Summer Pudding Lyn Hall

• 12 thin slices of whole-wheat bread, crusts removed, cut into thirds
• 1/4 ounce gelatin
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 1/4 cups hulled strawberries
• 1 1/4 cups raspberries
• 1 1/4 cups blackberries
• 2 1/2 cups raspberries
• 4 tablespoons confectioners' sugar

1. Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
2. Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice.
3. Strain gelatin liquid.
4. Reserve a few well-formed fruits for garnish.
5. Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
6. Spoon half the fruit over the bread in the mold.
7. Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread.
8. Make a hole in the center and pour in any remaining fruit juice.
9. Cover with a plate and weight down.
10. Refrigerate until set, 2 to 3 hours or longer.
11. To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice.
12. Mix with sugar and the remaining tablespoon lemon juice.
13. Spoon over pudding just before serving.
14. Garnish with berries.

thin, gelatin, water, lemon juice, hulled strawberries, raspberries, blackberries, raspberries, sugar

Taken from cooking.nytimes.com/recipes/11824 (may not work)