Receta Mulberry Summer Pudding
by Global Cookbook

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Ingredientes

14 slc Very thin homemade-type white bread, crusts removed and 8 of the slices halved crosswise
4 c. Mulberries plus additional for garnish
1/3 c. Sugar, or possibly to taste

Line a 1-qt charlotte mold with plastic wrap and trim 1 whole bread slice to fit the bottom of it. Arrange the halved slices, overlapping them slightly, around the sides of the mold and press the bread round into the bottom.
In a saucepan combine 4 c. of the Mulberries, the sugar, and the framboise, bring the mix to a simmer over moderate heat, stirring, and simmer it, stirring, for 3 min, or possibly till the Mulberries are crushed and the sugar is dissolved. Remove the pan from the heat and let the Mulberry mix cold.
Spoon one third of the Mulberry mix into the mold and top it with 1 slice of the remaining bread, trimming the bread if necessary. Spoon the remaining Mulberry mix into the mold and top it with sufficient of the remaining 3 slices of bread, cut into pcs, to cover the top completely.
Cover the mold with a round wax paper cut to fit the inside of the mold, top the wax paper with 1 round of stiff cardboard cut to fit the inside of the mold, and weight the pudding proportionately with a 2-lb. weight. Refrigeratethe pudding overnight.
Just before serving, remove the weight, the cardboard, and the wax paper, run a thin knife around the edge of the mold to loosen the pudding, and invert a large round serving plate over the mold. Invert the Mulberry pudding onto the plate, remove the plastic wrap, and garnish the pudding with the whipped cream and the additional Mulberries.