| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Mixed small fruit ie. |
|
|
Raspberries,blackberries |
|
|
Gooseberries or currants Water |
| 1 |
c |
Sugar |
| 8 |
sl |
Bread;white |
|
|
Whipping cream and berries for garnish |
INSTRUCTIONS
Wash the fruit, then cook in a saucepan with the water and sugar until
slightly softened. Do not overcook. Remember if you use gooseberries or
currants to begin with them as they take longer to cook than raspberries,
or blackberries. Do not use blue berries. Cut the crusts off the bread and
arrange the slices in the bottom and around the sides of a 3-cup bowl or
mold. Reserve 2 or 2 slices for the top. Pour the fruit and juice while
warm into the bowl. Place the remaining bread slices on top, trimming to
fit. Place a saucer on the pudding and refrigerate for several hours or
overnight. Unmold and garnish with whipping cream and berries. Yield: 6
servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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