PAPA HAYDN'S SUMMER PUDDING
From Evelyn Franz, Papa Haydn
Serves 8-10

1 loaf good quality sliced bread (brioche or challah are best)
1 pt blueberries
1 pt raspberries
1 pt blackberries
1 pt strawberries
(or 4 pints of any seasonal berries combination)
1 1/2 cup granulated sugar
Zest of 1 small orange
Zest of 1 small lemon
1/4 cup mix of half lemon juice and half orange juice
1/2 cup framboise, or any other quality liqueur such as creme de cassis
1 1/2 pints whipping cream, sweetened to taste and whipped
Sliced berries and edible flowers to garnish

Trim bread of all crust. Line a 9 1/2 x 4 inch nonreactive bowl with sliced bread, slightly overlapping the slices. In a large bowl, combine the berries and mix in sugar, zests, juices and liqueur. Let the mixture stand until the sugar has dissolved. Pour the berry mixture into the bread-lined bowl and, using your hands or a spatula, compress the mixture. Layer the top with the remaining sliced bread. Place the bowl on a sheet pan (to catch excess juice) and weight it down with heavy plates. Place the bowl in the refrigerator and let it set overnight.

To finish, invert the bowl onto a serving platter and, using a spatula or pastry tube, frost the summer pudding with the whipped cream. Garnish with sliced berries and edible flowers. Refrigerate until served.