Summer Pudding With Rum Whipped Cream Recipe

How to make it

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• 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