Title: Summer Pudding
Categories: Blank
Yield: 1 Servings

Ingredients:

10 to 14 slices firmtextured white sandwich bread, crusts trimmed 4 cups raspberries, rinsed drained 4 cups red currants, stemmed and washed

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

1 cup sugar 1 cup heavy cream 1/4 cup confectioner's (icing) sugar 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 breadlined 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). Converted by MMCONV vers. 1.40

previous

next