This classic English dessert consists of sweetened fresh berries and often red currants that are briefly cooked, then cooled before being placed in a bread-lined casserole dish. The fruit is topped with additional slices of bread, covered with a plate and weighted overnight in the refrigerator. The cold dessert is unmolded and served with whipped cream.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.