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Fresh Berry Pudding With Orange Scented Whipped Cream

The Summer Solstice, which was one of the most important holidays of the year in ancient Europe. It still is in much of Europe.

When Christianity came to Europe, it became common practice to honor a saint on the day of a pagan festival. The idea was that the people would eventually transfer their devotion from pagan figures to the saints of the church. The Summer Solstice was replaced with the Feast of St. John the Baptist. But the holiday was never fully Christianized.

Solstice celebrations center on huge bonfires at night. In ancient times, this symbolized the sun and light on the longest day of the year. Today, bonfires are often the focal point of a family or community picnic.

The most famous solstice festival is at Stonehenge in England. The pudding included here has not been around quite as long as Stonehenge, but it is one of the oldest desserts that remains popular in the United Kingdom.

A traditional dish that goes well is "Fresh Berry Pudding With Orange Scented Whipped Cream

6 servings

• 1 pound (about 4 cups) assorted fresh berries
• 1 1/2 to 2 cups berry preserves
• 10 slices whole-grain sandwich bread (slightly sweet, not salty)
• 1/2 cup whipping cream, chilled
• 1 tablespoon orange zest

 

If using strawberries, cut the fruit in quarters. Place the preserves in a large saucepan and heat until melted, stirring frequently. Add fruit and mix well. Cook 2 minutes.

Trim the crusts off the bread. Generously wipe a 2-quart souffle dish with oil. Line the bottom and sides of the dish with bread. Overlap the pieces, completely covering the inside of the dish. Fill dish with fruit mixture, reserving any liquid. Cover the fruit with a thick layer of bread. Place a plate slightly smaller than the diameter of the souffle dish on top of the pudding. Weight the plate down with 2 or 3 pounds of weight. Refrigerate overnight.

Also chill the remaining fruit juices.

Unmold the dish onto a deep plate or platter. Pour the reserved juices over the top. Whip the cream until soft peaks form. Fold in the orange zest. Spoon the pudding into bowls and top it with the orange-scented whipped cream.

 

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