Plum and Berry Summer Puddings

Ingredients

• 1.3 cups blueberries 
• 12.5 inch egg bread loaf - crusts 
• 1 teaspoon juice of lemon fresh
• 12 ounces plums red pitted halved cut into 6 slices ( 3 large)
• 5.3 cups raspberries 
• 0.8 cup sugar 
• 6 servings garnish: whipped cream sweetened

Equipment

• baking sheet
• sauce pan
• plastic wrap
• cookie cutter

Directions

1. Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.
2. Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums are tender and translucent, stirring often, about 5 minutes.
3. Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.
4. Arrange 2 cooked plum slices in bottom of each custard cup. Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round. Top each with remaining fruit mixture with juices, dividing equally.
5. Place 1 bread round atop each; press into fruit mixture to compact. Cover puddings tightly with plastic-wrap overhang.
6. Place custard cups on baking sheet. Top cups with another baking sheet.
7. Place several food cans on top baking sheet to weigh down. Chill overnight. (Can be made 2 days ahead. Keep chilled.).
8. Unfold plastic wrap from top of custard cups. Invert puddings onto plates.
9. Remove plastic wrap. Spoon whipped cream alongside and serve.