| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 10 |
|
-(up to) |
| 14 |
sl |
Firm-textured white sandwich bread; crusts trimmed |
| 4 |
c |
Raspberries; rinsed drained |
| 4 |
c |
Red currants; stemmed and washed |
| 1 |
c |
Sugar |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Confectioner's (icing) sugar |
INSTRUCTIONS
(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,
http://www.erols.com/hosey.
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