Blueberry Summer Pudding Recipe

Line 6 (1/2-cup) ramekins with enough plastic wrap to fold over the top once filled.

In a medium saucepan, combine berries and sugar, and cook until berries exude their juices but still hold their shape, about 2 to 3 minutes. Remove from heat and stir in lemon juice and salt. Drain berries in a colander with a bowl underneath to catch the poaching liquid.

Cut 3 circles of houska bread, the diameter of the ramekin, for each ramekin (18 total).

Begin assembly by soaking 1 bread round in poaching liquid and placing in bottom of ramekin. Place 2 tablespoons berries on top of the bread. Repeat once and end with a bread round on top. Fold plastic wrap over top, stretching tautly. Repeat with remaining ramekins.

Place ramekins on a tray or pie plate and weight down with another tray or pie plate on which you've placed something heavy like a few cans of tomatoes and refrigerate about 3 hours.

When ready to serve, peel back plastic wrap, invert ramekin onto serving plate, remove ramekin and plastic wrap. Garnish with whipped cream and mint sprig, if desired.