Blueberry Summer Pudding

Instructions

1. 1

   In a saucepan, bring the blueberries, sugar, and lemon juice to a boil, stirring frequently. Simmer for 5 minutes. Let cool and refrigerate until the mixture has cooled, about 1 hour.

2. 2

   Line six 125 ml (½ cup) ramekins with lightly oiled plastic wrap.

3. 3

   With a 7-cm (2 ¾-inch) cookie cutter, the same diameter as the inside of the ramekins, cut 18 disks of bread (see note). Keep the remaining bread for another use (see note).

4. 4

   Evenly spread 15 ml (1 tablespoon) of the blueberry sauce into each ramekin. Cover with a disc of bread. Repeat with the sauce and bread to make 2 additional layers. Keep the remaining sauce for garnish.

5. 5

   Fold the plastic wrap back over the pudding to cover. Place the ramekins on a baking dish and place a small can or ramekin filled with dried beans on each pudding to weigh them down.

6. 6

   Refrigerate for 4 hours or overnight. Unmould and remove the plastic wrap. Invert onto plates and top with whipped cream. Garnish with the remaining blueberry sauce.

7. 7

   If the bread slices are large enough, it will take only 12. You can cut 1 ½ discs in each slice. You only have to place two half-discs of bread in the middle layer of the puddings.