Simple Summer Pudding

(from Stearns Farm Newsletter June 23 2008)

Based on an old English dessert, this one's a bit retro, but ridiculously easy and fun to make.  Adapted from The Virginia Bentley Cookbook

Dense, high quality sliced white bread, crusts removed

Strawberries, rinsed, hulled, and sliced

sugar to taste

heavy cream or whipped cream

You will need a deep, round bowl large enough to hold the fruit with some room to spare, a plate of the right size to fit inside the bowl, and a heavy weight, such as a brick or a book.  Line the bowl with bread, overlapping and trimming as needed until the inside of the bowl is completely covered.  Place the strawberries in a separate bowl, toss with sugar to taste, and allow to sit at room temperature until the berries soften and give up some of their juices.  Taste and add more sugar if desired.  Pour the berries into the bread-lined bowl and arrange more bread carefully over the top to cover the berries.  Fit the plate into the bowl so that it rest on top of the bread-covered berries.  Top with a heavy weight so that it presses the plate down onto the pudding.  Refrigerate at least overnight, or up to 24 hours.  When ready to serve, turn pudding out onto a large plate.  Pile whipped cream around the pudding or pass a pitcher of heavy cream to pour over each serving.