Free Recipe Summer Pudding #1
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Summer Pudding #1 Recipe
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
Summer Pudding #1 Preparation
(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.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Summer Pudding #1?
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