Wild Berry Pudding

Boston Beanery Restaurant Recipe

1 3/4 cups wild blueberries
1 pint raspberries
3/4 cup sugar
juice of 1/2 lemon
1/2 teaspoon cinnamon
1 loaf French bread
heavy cream

Put the berries with the sugar and lemon juice in a stainless steel frying pan, and sprinkle with cinnamon.  Bring gently to the boiling point and boil for 2 minutes, keeping the berries whole.  Line an ovenproof glass pie pan with slabs of French bread, from which you have cut off the crusts; trim the slices to fit, entirely covering the bottom and sides of the dish.   Pour cooked berries over the bread, spreading them evenly and reserving a little of their juice.  Thoroughly cover the top of the berry filling with more slices of bread.

Cover the dish with plastic wrap and weight down with a heavy pan that fits snugly into the dish, then chill overnight.  To serve, invert the pudding onto a platter and spread the reserved juice over the top as a glaze.  Cut the pudding in wedges.  Pour cream into dessert plates and arrange a wedge of pudding on each plate.   Garnish with uncooked berries. Serves 6.