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Summer Pudding

10 to 14 slices firm-textured white sandwich bread, crusts trimmed
4 cups raspberries, rinsed drained
4 cups red currants, stemmed and washed

1 cup sugar
1 cup heavy cream
1/4 cup confectioner's (icing) sugar

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.

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).

(the recipe suggests substituting other berries such as blackberries,
blueberries, loganberries, etc in any combination if currants and/or
raspberries are unavailable)


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