Summer Pudding

The patrons loved it so much that they would ask for it all year long. Unfortunately, England’s berry season doesn’t start until June.

Here in the U.S., we, too, must be patient for our peak summer berries, but it’s always well worth it. Use the ripest and sweetest blackberries, blueberries, raspberries, and strawberries you can find .

Turn the heat to medium, add the strawberries, and cook for 2 minutes. Using a slotted spoon, transfer the strawberries to a medium bowl. Add the blackberries to the syrup and cook for 30 seconds, then use the slotted spoon to transfer to the bowl.

Repeat for 30 seconds with the blueberries, then with half of the raspberries. Add the remaining raspberries to the syrup and cook, mashing with a wooden spoon, until very soft, about 10 minutes.

Using a pastry brush, lightly coat a deep 1-quart bowl with syrup. Cut 1 slice of bread to fit the bottom, dip it into the syrup, and place it in the bowl. Dip additional bread slices into the syrup and line the sides of the bowl, overlapping them slightly.

Spoon about a third of the reserved mixed berries into the bowl. Cut several more bread slices that will make an even layer of bread over the berries, then dip into the syrup, arrange, and press down lightly. Repeat the process twice, ending with a double layer of bread (the bread should come up to the top of the bowl).

Cover the pudding with plastic wrap, place a plate on top, and weight it down with two large cans. Place the bowl on a plate (juice may seep out) and refrigerate for at least 8 hours.

Transfer the remaining syrup to an airtight container and refrigerate. Invert the pudding onto a platter (if the pudding sticks, slide a knife around the edge) and serve cold with the reserved syrup and whipped cream, garnished with more berries if desired.