I always remember my childhood summers in Vermont as a procession of summer puddings made with raspberries, blueberries, blackberries, or currants as they came along. This old-fashioned dessert couldn’t be simpler to put together, and you can do a single portion in a small cup mold. You can even make Summer Pudding in winter when you may have bought from the local street stand more berries imported from South America than you can eat up.
Cooks' Note
If you can’t find really thin-sliced white bread (such as Arnold’s), you can use the standard slice and cut it in half horizontally with a serrated bread knife—not an easy task, but if it breaks, you just patch the pieces back together.
