Title: Kate Ashcroft's Summer Pudding
Categories: Pudding Blank
Yield: 8 Servings

6	c	Bramble fruit (see note)
1	lb	Whole wheat bread
		Raw sugar
		Heavy cream

In a two-quart pudding mold, crush but don't sieve the fruit. Sweeten to taste with raw sugar (not brown sugar).

Tear into small pieces enough homemade whole-wheat bread, crust and all, to pack the mold till it's full. Refrigerate the pudding for something between 6 and 24 hours.

Don't even dream of unmolding it, just spoon it out and serve it with heavy unsweetened cream.

NOTES:

* Uncooked fruit and bread pudding -- Here is my friend Kate Ashcroft's Yorkshire version of the dessert known as "summer pudding".

* For "bramble fruit" use some berry that grows on a brambly vine. Raspberries, blackberries, presumably huckleberries and ollalie berries. Some currants are OK, some gooseberries are OK, even some blueberries are OK, but no strawberries, they don't fit the mood.

* Day-old bread is better than dead fresh for this recipe, but not older than a day.

* For contrast, here is the standard version: In a two-quart pudding mold, truck out one pint of Woolworth's raspberry jam with enough Golden Syrup to make a quart and a half of goo. Tear into small pieces enough stale crumb, not crust, of bakery white bread to pack the mold till it's full. Refrigerate the pudding for six weeks. Serve with Bird's Custard Sauce.

: Difficulty: easy. : Time: 10 minutes preparation, 6 hours cooling. : Precision: no need to measure.

: Mary-Claire van Leunen : Digital Equipment Corp., Systems Research Center, Palo Alto, California : mcvl@magic.DEC.COM ihnp4!decwrl!mcvl

: Copyright (C) 1986 USENET Community Trust

previous

next