Mixed berry English summer pudding
¼ pound(s), red or black, or small strawberries
⅔ cup(s), currant variety
6 slice(s), cut in half on a diagonal
plain fat free Greek yogurt
1 medium, zested and juiced
¼ cup(s), granulated
- Find a bowl that is roughly just large enough to hold 2/3s the fruit (not too shallow – not too deep – about 6 inches in diameter by 3 inches high); remove fruit and set aside.
- In a medium saucepan, combine all fruit with jelly; bring to a simmer over low heat. Cook until berries just start to soften but remain whole, about 5 minutes; remove from heat. Immediately strain juice; reserve juice and berries separately.
- Meanwhile, line bottom of same bowl with enough plastic wrap to hang over edge of bowl by 3 inches. Arrange 2/3s of bread slices snuggly together in bottom and along sides of bowl in a single layer so there are no spaces between bread pieces.
- Using a slotted spoon, gently spoon fruit mixture into bread-lined bowl so it reaches almost to the top; pour in about 2/3s reserved juice (save the rest in refrigerator to be used for serving). Cover top with remaining slices of bread, making sure there are no spaces between bread pieces. Cover tightly with another piece of plastic wrap, and then place a dish on top to press down on bread. Place a heavy can of food on top to make sure pudding is being pressed down in bowl; refrigerate overnight.
- To make topping, in a small bowl, combine yogurt, lemon zest, lemon juice and sugar until well-combined; chill until ready to serve.
- To serve pudding, remove can of food, plate and plastic wrap from top. Carefully invert bowl onto a serving plate and, holding down edges of plastic wrap, loosen pudding from bowl. Remove plastic wrap and pour reserved juice over top to cover any dry bread spots; slice into 8 pieces and serve with creamy lemon topping. Yields 1 slice of cake and about 2 tablespoons topping per serving.