Individual Summer Puddings

Makes 4 servings.

Ingredients

 * ½ pint each red raspberries and red currants, on stems
 * ½ pint blackberries, halved
 * ⅓ cup sugar
 * 2 tbs each black currant liqueur and water
 * 2 tbs strawberry or raspberry jam
 * 2 two inch strips lemon zest
 * ½ pint strawberries, diced
 * 13 slices white bread, crusts removed

Directions

 * 1) Line 4 eight oz ramekins with plastic wrap, letting the wrap overhang.
 * 2) Bring first 8 ingredients to a boil in a saucepan.
 * 3) Lower heat and simmer until berries have released thier juices but still maintain their shape.
 * 4) Remove from heat, stir in strawberries and cool to room temp.
 * 5) Discard lemon zest.
 * 6) Using a 3 inch round cookie cutter, cut out 8 bread rounds.
 * 7) Trim 4 to fit on bottoms of ramekins.
 * 8) Line sides of ramekins with remaining bread slices.
 * 9) Spoon fruit mixture into lined ramekins to fill.
 * 10) Top with rest of bread rounds.
 * 11) Seal with plastic wrap overhang, then wrap tops with foil.
 * 12) Place ramekins in a baking dish.
 * 13) Place a weight on top of each ramekin.
 * 14) Refrigerate overnight.
 * 15) Puree reserved fruit mixture in blender, scrape through a fine mesh sieve to remove seeds.
 * 16) Refrigerate.
 * 17) To serve---unwrap ramekins.
 * 18) Lift out puddings by plastic wrap.
 * 19) Invert onto serving plates and remove wrap.
 * 20) Brush puddings with reserved fruit puree.
 * 21) Top with a dollop of whipped topping and garnish with assorted berries and mint leaves.

Contributed by:

 * Catsrecipes Y-Group