Summer Pudding

Ingredients:

6 to 7 slices of fluffy white bread, crusts removed
vegetable oil
3 lbs. mixed summer strawberries
1 cup sugar
whipped cream and mint to garnish

Preparation:

Slice each piece of bread into three long strips. Lightly oil the inside of a medium-sized bowl or large cereal bowl. Line the bottom and sides of the bowl with bread strips (begin in the center and work up the sides). Slightly overlap the strips so that the lining won't fall apart when the fruit is added.

Remove stems from strawberries, and cut each berry in half. Combine fruit and sugar in saucepan over high heat. Heat until the mixture simmers, then remove the pan from the heat. Fill the bread mold to nearly the top with fruit. Cover with the remaining strips of bread.

Chill in the refrigerator for a couple of hours, or until cold. To serve, run a knife around the edges of the bowl and invert onto a serving platter. Use remaining berries and sauce to garnish pudding. Top with a dollop of whipped cream and a sprig of mint.