Summer pudding #1

Yield: 8 Servings

Measure Ingredient
10 -(up to)
14 slices Firm-textured white sandwich bread; crusts trimmed
4 cups Raspberries; rinsed drained
4 cups Red currants; stemmed and washed
1 cup Sugar
1 cup Heavy cream
¼ cup Confectioner's (icing) sugar

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

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 bread-lined 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). REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes