Title: Summer Pudding #1
Categories: Dessert
Yield: 8 Servings

10 -(up to)
14 sl Firm-textured white sandwich
-bread; crusts trimmed
4 c Raspberries; rinsed drained
4 c Red currants; stemmed and
-washed
1 c Sugar
1 c Heavy cream
1/4 c Confectioner's (icing) sugar

(the recipe suggests substituting other berries such as blackberries,
blueberries, loganberries, etc in any combination if currants and/or
raspberries are unavailable)

Line the bottom and sides of a 2 quart mixing bowl, souffle dish, pudding
basin or other round mold with the bread slices, overlapping the pieces
slightly. (You may wish to cut the bread slices in half for a more
decorative effect). Reserve enough bread to cover the top of the pudding.

In a heavy nonreactive saucepan, combine the raspberries, currants and
sugar with 1 tablespoon of water. Cook the mixture for 5 minutes. Remove
from heat and let cool completely.

Pour the fruit mixture into the bread-lined mold and cover completely with
the reserved bread slices. Cover the top of the pudding with a plate taht
fits snugly within the top of the mold, and weigh down the plate with a
heavy can or water in a covered plastic container. Refrigerate overnight.

To serve, unmold the pudding onto a serving platter.

Hm, this recipe says to beat the cream and serve the pudding with that. I'd
serve it with a pouring custard, myself. Or don't beat the cream and just
pour over (that sounds better).

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.