Title: Summer Pudding
Categories: Cklive14
Yield: 1 servings

2 1/2 lb Raspberries
1 Jar Red currant jelly -; (12
-oz)
1 High-quality unsliced white
-bread loaf

Place the currant jelly in a large saucepan over medium heat and bring to a
boil, stirring occasionally. Add the raspberries and return to a boil.
Remove the crust from the bread and slice thinly. Or use very thin sliced
bread. Line a shallow ring mold with the bread, cutting it to fit and over
lapping the pieces of bread only very slightly. Remove the raspberries from
the syrup with a slotted spoon and fill the lined mold. Add enough of the
syrup to just fill the mold. Reserve any leftover syrup. Cover the filling
with more bread, pressing it down firmly. Wrap in plastic and refrigerate
overnight if possible. Invert a platter on the mold and invert the mold on
the platter. Lift off the mold. Nap the outside of the pudding with any
leftover syrup. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-8924)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-08-1999

Recipe by: Nick Malgieri

Converted by MM_Buster v2.0l.