This pudding is served at Sandy Lerner's Hunter's Head Tavern in Upperville. This is best served with a traditional English custard sauce, such as Bird's Custard, but it's also good with vanilla ice cream or whipped cream.
- 1 to 1 1/2 loaves thinly sliced white sandwich bread, such as Pepperidge Farm thin sandwich bread, crusts removed
- 2 bags (20 ounces) frozen dark cherries
- 1 bag (10 ounces) frozen whole strawberries
- 1 bag (10 ounces) frozen blackberries
- 1 bag (10 ounces) frozen raspberries
- 1 pound red or black currants, or a combination of the two (may substitute blueberries)
- 1 cup sugar
- 1 cup fruit-flavored liqueur, such as kirsch or cherry brandy
- 1/4 teaspoon almond extract
Lightly oil a 12-cup Bundt pan with nonstick spray oil.
Using the slices of bread, line the pan, overlapping the slices halfway. This is most easily done in this order: Wrap the center cone of the pan with 4 to 5 overlapping slices of bread. Fix these in place by overlapping the slices along the bottom of the pan, then overlapping the slices around the center cone. Last, line the outer walls of the Bundt pan, overlapping the bottom slices and adjoining center slices. Set aside.
In a large pan on medium-high to high heat, combine the cherries, strawberries, blackberries, raspberries and currants, breaking up any large clumps of frozen berries. Add the sugar, fruit-flavored liqueur and almond extract. Cook just until the sugar is dissolved but the fruit is still partially frozen, about 10 minutes.
Spoon 1/3 of the fruit mixture into the lined Bundt pan, adding more bread slices as needed, where the pan may still show through. Add another 1/3 of the fruit mixture and check again, making sure bread covers the rim of the pan. Add the final 1/3 of the fruit mixture. If you have any bread slices left, you can cover the top. Cover with plastic wrap and refrigerate overnight.
Just before serving, remove the pudding-filled Bundt pan from the refrigerator and discard its plastic wrap. It's best to do the next step over the sink: Invert a large plate on top of the pan, holding it tightly against the pan, and quickly turn the pan over, so that the pudding is released from the mold onto the plate. Let the pudding sit with the Bundt pan still over it for 5 minutes, so that the fruit juices fully soak into the bread.
Tested by Stephanie Witt Sedgwick.
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