From the Inn at Perry Cabin—St. Michaels, Maryland. At the inn, this classic English dessert comes with clotted cream. A blend of whipped cream and sour cream is a nice substitute.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Combine berries, water, sugar and lemon juice in heavy large saucepan. Bring to simmer, stirring occasionally. Strain berry mixture, reserving juices.
Step 2
Line six 3/4-cup soufflé dishes with plastic, overlapping sides. Using 2 1/2-inch round cookie cutter, cut out round from center of 12 bread slices. Trim crusts from 8 bread slices. Trim crusts from 8 bread slices. Cut each slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides of dish. Spoon 1/2 cup berries into dish. Dip 1 more bread round into juices. Place atop berries. Cover. Repeat with bread rounds and squares, juices and berries. Combine remaining berries and juices in bowl; cover and chill. Place puddings on baking sheet. Top with another baking sheet. Place heavy object on sheet. Chill overnight.
Step 3
Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out onto plates; remove plastic. Serve with cream and berry mixture.
