Title: Summer Pudding
Categories: Tamara4
Yield: 1 servings

6 1 cm. thick slices French
-bread; (or 10 slices of
; sandwich bread
1 1/2 c Halved hulled strawberries;
-(250g.)
1 1/2 c Frozen unsweetened
-raspberries; unthawed
1 1/2 c Frozen unsweetened
-blueberries; unthawed
1 1/2 c Frozen unsweetened
-blackberries; unthawed
1/2 c Sugar
1/4 c Cranberry juice
Lightly sweetened whipped
-cream

Preheat the oven to 200øc.

Place bread slices on a baking sheet. Bake the bread until slightly dry and
firm, about 8 minutes. Trim crusts and discard them. Arrange enough bread
slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mould to
line completely; trim overhang and reserve.

Combine strawberries, raspberries, blueberries, blackberries, sugar and
cranberry juice in a heavy large saucepan. Stir over low heat just until
the frozen berries thaw and sugar dissolves, about 10 minutes.

Remove the pan from the heat. Ladle warm fruit and juices into bread-lined
bowl then cover the fruit with the reserved bread trimmings. Place a small
plate on top of the pudding then weigh down the plate with cans or weights.
refrigerate overnight.

Remove weights and plate. Invert pudding onto platter. Cut into wedges and
serve with sweetened whipped cream.

Converted by MC_Buster.

Per serving: 7880 Calories (kcal); 82g Total Fat; (9% calories from fat);
239g Protein; 1521g Carbohydrate; 0mg Cholesterol; 16577mg Sodium Food
Exchanges: 92 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16
1/2 Fat; 6 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.