Yield: 8 Servings
|14 slices||Firm-textured white sandwich bread; crusts trimmed|
|4 cups||Raspberries; rinsed drained|
|4 cups||Red currants; stemmed and washed|
|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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .