Individual Summer Puddings

Makes 4 servings.
== Ingredients ==
* ½ pint each red raspberries and red currants, on stems
* ½ pint blackberries, halved
* ⅓ cup sugar
* 2 tbs each black currant liqueur and water
* 2 tbs strawberry or raspberry jam
* 2 two inch strips lemon zest
* ½ pint strawberries, diced
* 13 slices white bread, crusts removed
== Directions ==
# Line 4 eight oz ramekins with plastic wrap, letting the wrap overhang.
# Bring first 8 ingredients to a boil in a saucepan.
# Lower heat and simmer until berries have released their juices but still maintain their shape.
# Remove from heat, stir in strawberries and cool to room temp.
# Discard lemon zest.
# Using a 3 inch round cookie cutter, cut out 8 bread rounds.
# Trim 4 to fit on bottoms of ramekins.
# Line sides of ramekins with remaining bread slices.
# Spoon fruit mixture into lined ramekins to fill.
# Top with rest of bread rounds.
# Seal with plastic wrap overhang, then wrap tops with foil.
# Place ramekins in a baking dish.
# Place a weight on top of each ramekin.
# Refrigerate overnight.
# Puree reserved fruit mixture in blender, scrape through a fine mesh sieve to remove seeds.
# Refrigerate.
# To serve---unwrap ramekins.
# Lift out puddings by plastic wrap.
# Invert onto serving plates and remove wrap.
# Brush puddings with reserved fruit puree.
# Top with a dollop of whipped topping and garnish with assorted berries and mint leaves. 
== Contributed by ==
* Catsrecipes Y-Group
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Category:Blackberry Recipes
Category:Cathy's Recipes
Category:Pudding Recipes
Category:Raspberry Recipes
Category:Strawberry Recipes
Category:Strawberry Desserts