Strawberry Summer Pudding
alt.cooking-chien/Mendi (2001)
Serves 6

1 lb (450 g) day-old white bread or plain pound cake, crusts removed, cut in slices 1/2-inch thick
7 cups (1.8L) fresh strawberries, washed and hulled
1/4 cup (50 mL) fine confectioners sugar
2 cups (500 mL) raspberry or strawberry coulis (uncooked, de-seeded fruit puree)
Fruit for decoration (optional)
Cream for decoration (optional)

Use a little very neutral-tasting vegetable oil to lightly grease a six-cup bowl or mould. Arrange one piece of the bread or cake in the bottom, then others around the side, overlapping, to completely line the container.

Put the berries and the sugar in a saucepan, and cook over low heat for about five minutes, just until the berries begin to soften and release their juices. You do not want to stew the fruit, just coax the liquid out. Remove from heat and let cool for a few minutes.

Spoon the berries and their juice into the mould. Fold any protruding pieces of bread or cake over the berries, and top with another slice or slices to completely seal the pudding. Cover loosely with some waxed paper. Place a small plate just big enough to fit the mould on top, and weigh it down (a kilo or so, such as a couple of full soup cans, should do it). Refrigerate the pudding overnight.

To serve, remove the weight and waxed paper, and run a flexible knife around the inside of the mould to loosen the pudding. Invert it onto a serving plate, and spoon the fruit coulis around the pudding. Decorate with fruit and cream as desired.