Boozy Summer Pudding

Preparation

1. Step 1

   Place the berries and sugar in a medium-sized bowl and macerate lightly. Set aside for one hour or until the berries have given off about three-quarters of a cup of juice.

2. Step 2

   Cut the bread into half-inch slices and remove the crusts. Then cut the bread into 2-inch fingers. Line the sides of a two-quart souffle dish with the bread and fill in the bottom tightly, cutting the slices to fit as needed.

3. Step 3

   Combine the berry juice with the liqueur in a small bowl and brush the bread lining with the berry mixture, just until damp.

4. Step 4

   Whip the cream and gently fold into the mashed berries with the zest. Spoon the mixture into the souffle dish and cover the top with the bread to form a lid. Brush with the juice mixture, just until damp. Cover with plastic wrap.

5. Step 5

   Set a plate on top of the pudding that will just fit inside the souffle dish to lightly weigh it down. Refrigerate for 24 hours.

6. Step 6

   When ready to serve, remove the plate and invert the souffle dish onto a serving dish and serve.