INGREDIENTS

INSTRUCTIONS

Summer pudding is an old-time English dessert that makes use of stale white
bread and fresh summer berries, lightly cooked to release their juices.
It's lovely served on its own or with whipped cream. Use blueberries,
strawberries and raspberries.
IN LARGE, nonaluminum saucepan, combine berries and sugar. Cook over medium
heat until sugar is dissolved and berries release their juice but still
retain some shape, about 10 minutes. Place berries in large sieve over bowl
to catch juices.
Swirl some of the berry juice in the bottom and up sides of flat-bottom,
glass or ceramic mold or bowl with a 3-quart capacity. Cover bottom and
sides up to 1 1/2 inches from top of mold with bread slices, cutting pieces
to fit any holes. Pour a little more reserved juice over bread on sides.
Add half the fruit. Top with layer of bread, piecing to fir. Cover with
remaining fruit, then with layer of bread, piecing to fit. Pour in all but
1/2 cup remaining juice, brushing with pastry brush to cover bread. Cover
top bread layer with plastic wrap. Place flat plate or pot or smaller mold
on top. Weight with four 15-oz. cans (pumpkin, beans, tomatoes). Set on
plate to catch any drips. Refrigerate overnight.
To serve, remove weights and plastic wrap. Loosen edges of pudding
carefully with spatula. Invert onto serving plate. Brush any white bread
spots with reserved juice. Slice into wedges with serrated knife. PER
SERVING: 203 CAL.; 4G PROT.; 1G TOTAL PATIO SAT. FAT); 47G CARB.; 0 CHOL.;
209MG SOD.; 5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 64
Converted by MM_Buster v2.0l.

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