Summer Pudding

• 1 pint strawberries
• 1 pint raspberries
• 1 pint blackberries
• 1 pint red or black currants (see note)
• 1/2 cup superfine sugar or enough to sweeten fruit
• 1 1-pound loaf good quality white bread, unsliced
• 13 cup framboise or other fruit-flavored eau de vie
• 1 1/2 cups heavy cream
• 1 teaspoon zest of grated orange

1. Place the berries and sugar in a medium-sized bowl and macerate lightly.
2. Set aside for one hour or until the berries have given off about three-quarters of a cup of juice.
3. Cut the bread into half-inch slices and remove the crusts.
4. Then cut the bread into 2-inch fingers.
5. Line the sides of a two-quart souffle dish with the bread and fill in the bottom tightly, cutting the slices to fit as needed.
6. Combine the berry juice with the liqueur in a small bowl and brush the bread lining with the berry mixture, just until damp.
7. Whip the cream and gently fold into the mashed berries with the zest.
8. Spoon the mixture into the souffle dish and cover the top with the bread to form a lid.
9. Brush with the juice mixture, just until damp.
10. Cover with plastic wrap.
11. Set a plate on top of the pudding that will just fit inside the souffle dish to lightly weigh it down.
12. Refrigerate for 24 hours.
13. When ready to serve, remove the plate and invert the souffle dish onto a serving dish and serve.

strawberries, raspberries, blackberries, red, sugar, white bread, framboise, heavy cream, orange

Taken from cooking.nytimes.com/recipes/7168 (may not work)