Plum and Berry Summer Puddings

ingredients

• 12.5 inch-thick egg bread slices
• 1 1/2 cups red or purple plums (about 3 large), halved, pitted, each half cut into 6 slices
• 3/4 cup sugar
• 1 1/4 quarts baskets raspberries (about 2 2/3 cups)
• 3 cups basket blueberries (about 1 1/3 cups)
• 1 teaspoon fresh lemon juice
• Sweetened whipped cream

directions

Line 1 2/3 quarts 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.

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. Add all berries, simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.

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. Place 1 bread round atop each, press into fruit mixture to compact. Cover puddings tightly with plastic-wrap overhang. Place custard cups on baking sheet. Top cups with another baking sheet. Place several food cans on top baking sheet to weigh down. Chill overnight. (Can be made 2 days ahead. Keep chilled.) .

Unfold plastic wrap from top of custard cups. Invert puddings onto plates. Remove plastic wrap. Spoon whipped cream alongside and serve.