Wayne Boatwright wrote:
> This is the dessert I made for our 4th of July cookout...
>
> English Summer Pudding
> (adapted from an old English recipe given to me by a friend)
>
> 1 brioche loaf
> 1 pound, 2 ounces blueberries
> 1 pound, 2 ounces raspberries
> 1 pound, 2 ounces blackberries
> superfine sugar, if needed
> 1-1/3 cup apple juice
> 1/4 cup port or sherry
> 16 ounces clotted cream (preferable) or whipped cream
>
> Large glass bowl
>
> Wash the berries and put two thirds of them in a large mixing bowl
> with the apple juice and port. (If you feel the berries are too
> tart, sweeten with sugar to taste.)
>
> Stir the fruit through the juice a few times.
>
> Slice the brioche into thin slices, enough to layer the glass bowl 3
> times.
>
> Lay a third of the brioche slices in the glass bowl then cover with
> half the berries and spoon a third of the juice over them.
>
> Repeat this process again to create the second layer and then cover
> the fruit with the final layer of brioche and the last third of the
> juice.
>
> Cover the top with the cream and top the cream with the berries that
> have been kept aside.
>
> Chill till ready to serve (the pudding should be well-chilled before
> serving) and then dust with confectioners sugar.
>
> To serve, use a large spoon to cut down through all the layers,
> spooning portions into deep dessert plates or bowls.
>
> Enjoy!

Welcome back, Wayne!
This recipe sounds delicious but is not quite a genuine English summer
pudding, which is made in a pudding basin (a bowl). The bowl is lined
with overlapping slices of white bread (day old or so, preferably),
the fruit is poured in then a lid of bread is placed on the surface of
the fruit. The whole thing is chilled (preferably overnight) then
inverted onto a serving plate.

Dora