Title: Australia Summer Puddings
Categories: Aussie Dessert Pudding Fruit
Yield: 6 Servings

		Butter
10	sl	Bread, day-old, crusts removed.
250	g	Sugar, castor
600	ml	Water
100	g	Sugar, castor
125	g	Rosella flowers, [*] keeping six for garnish.
100	g	Riberries [*]
100	g	Muntharies [*]
200	g	Raspberries

Lightly butter six 9cm stainless steel or glass moulds. Line with bread, overlapping slices and sealing well by pressing edges together. Make sure that there are not any gaps in the bread. The remaining bread will be used for the tops of the puddings.

To make the syrup, put sugar and water into a saucepan and heat gently, stirring constantly until sugar is dissolved. Gently toss fruit in extra castor sugar then add rosella flowers [remember to retain six for garnishing] and poach 1 minute. Add riberries to flowers and continue poaching for 1 minute. Then add muntharies and raspberries for another minute. Cool the mixture.

Place lightly drained fruit into 6 bread-lined moulds and cover puddings with remaining bread. Add small saucer and weight to each pudding to ensure juices are evenly distributed throughout the bread.

When serving, turn puddings out onto individual plates. Garnish each pudding with a rosella bud. Serves 6.

[*] Available from ROBINS FOODS P/L and BUSH TUCKER SUPPLY AUSTRALIA

from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 03-19-98 (21:02) The Once And Future Legend (1) Cooking

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