1 pound raspberries
1 pound blueberries, cherries, strawberries, plums or a mixture of some or all of the above
1 cup of sugar
1/2 teaspoon cooking oil
1 loaf white bread
1. Wash and drain the fruit and place in saucepan with the sugar. Let the mixture sit for a couple of hours, unheated.
2. Remove the crust from the bread. With a paper towel, wipe the inside of a 2 1/2 pint mixing bowl with the oil, and then line the bottom and sides with one layer of the bread slices. There must be no gaps.
3. Bring the fruit to a gentle boil, and simmer for 2 to 3 minutes. Reserving about 1/2 cup of juice, pour the fruit and remaining juices into the prepared mixing bowl.
4. Cover the top of the pudding with another layer of bread. Place a plate on top of the pudding that fits exactly inside the bowl and weight it fairly heavily -- about 2 pounds. Leave in the refrigerator overnight.
5. The next day, run a thin knife between pudding and bowl, and gently turn out the pudding onto a serving plate. If there are a few white patches where the bread isn't quite soaked through, pour the reserved juice over the pudding. Serve with whipped cream or crhme anglaise (see recipe).
Yield: 8 to 10 servings
CRHME ANGLAISE
2 cups half-and-half
7 egg yolks
1/3 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1. Have ready a large bowl of ice water and a separate mixing bowl (metal or glass).
2. Scald but don't boil half-and-half.
3. Whisk together the yolks, sugar and salt.
4. Pour the scalded half-and-half over the yolks all at once, while whisking well.
5. Pour the mixture back into the saucepan and cook over medium heat without boiling, stirring constantly, until just thickened and mixture coats a spoon.
6. Immediately pour custard into bowl set over ice water and whisk until it cools down. Strain.
7. Add vanilla (and 3 tablespoons Grand Marnier, if desired).
8. Cover and chill until ready to serve.
6. Immediately pour custard into bowl set over ice water and whisk until it cools down. Strain.
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