Title: Berry Pudding
Categories: Pudding Fruit
Yield: 6 Servings

8	sl	To 9 slices firm white bread trimmed of crusts
1/2	c	To 1 cup sugar
6	c	Fresh raspberries; stemmed or other berries

"It's a mystery why this delicious English specialty has never been popular in this country. Not only does it require no baking, but you can remold it, rechill it, and serve it up to 4 days later. And it's good for you. In 19th century England, it was called hydropathic pudding and often was served to individuals, because it is almost fat free and easily digested. I think raspberries make the best pudding, but lots of people love blueberries instead. This pudding holds its shape and is easy to slice. Sometimes it is served with unsweetened whipping cream." Marion Cunningham

Completely line 1-qt. bowl or Charlotte mold with slices of bread. Fill in cracks w/pieces of bread trimmed to fit so inside of bowl is covered completely. Save enough bread to cover top. Place berries in skillet; add sugar to taste. Cook briefly over med-low heat, stirring gently to dissolve sugar and get berry juices flowing. Pour berries and juice into bread-lined bowl. Cover top w/remaining bread slices. Place saucer on top; gently press down. Put weight on saucer while pudding is chilling. Refrigerate for at least 6 hours. When ready to serve, turn onto platter. Each serving contains about 308 cal and 2 g fat.

Source: Marion Cunningham/Los Angeles Times Syndicate (Brad Herald, 9/15/94) :: MM by Sue Woodward

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