Summer Pudding With Rum Whipped Cream Recipe

Combine the strawberries, sugar and 1/4 c. water in a large sauce pan and cook uncovered over medium low heat for 5 minutes Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute.

Off the heat , stir in the remaining raspberries and the framboise.

Slice the bread in 1/2 inch thick slices and remove the crusts.

In bottom of 7 1/2 inch round by 3 inch high baking dish or souffle ladle about 1/2 c. of the cooked berries.

Arrange bread slices in a pattern( this will become the top when its unmolded) and then add more berries to saturate.

Continue adding bread, cutting it to fit the mold, and berries.

Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosly over the pudding. Find a plate approximately the same diameter as the inside of the mold an place it on top. Weight the mold with a heavy can and refridgerate.

Remove the weight after6 to 8 hours.

Cover the pudding with plastic wrap and refridge over night.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.

Serve in wedges with rum cream Rum Cream 1 c. cold heavy cream 3 T. sugar 1/2 teas vanilla 1 T dark rum Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla,and rum.

Continue to whip until it forms stiff peaks Serve cold