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Dora

Janet wrote:
> In article >,
> says...
>>
>> "Dora" > wrote in message
>> ...
>>>
>>> This is very good. It is best to use a bread with good texture -
>>> no
>>> Wonder bread here!
>>>
>>> Dora
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Summer Pudding/Autumn Pudding
>>>
>>> 1 1/2 pounds prepared fruit (see directions)
>>> 5 tablespoons water
>>> 6 or 8 slices bread -- crusts removed
>>> 4 ounces sugar
>>> fresh fruit and mint sprigs, to decorate
>>>
>>> The fruit for Summer Pudding is typically a mixture of
>>> raspberries,
>>> strawberries, stoned cherries, redcurrants, blackcurrants,
>>> gooseberries, rhubarb, blueberries.
>>>
>>> For Autumn Pudding, use a mixture of fruits such as apples,
>>> blackberries, plums and pears.
>>>
>>> Gently stew the fruit in the water and sugar until soft but still
>>> retaining their shape.
>>>
>>> Meanwhile, cut a round from one slice of bread to neatly fit in
>>> the
>>> bottom of a 2-pint pudding basin (I use a round bowl) and cut 4-6
>>> of the remaining slices into neat fingers. Arrange the fingers
>>> around the sides, overlapping them so there are no spaces.
>>>
>>> When the fruit is cooked and still hot, pour it gently into the
>>> basin, being careful not to disturb the bread pieces. Reserve
>>> about 3 tablespoons of the juice. When the basin is full, cut the
>>> remaining bread and use to cover the fruit, to form a lid. Cover
>>> with foil, then a plate or saucer which fits just inside the bowl
>>> and put a weight on top. Leave the pudding until cold, then put
>>> into the refrigerator and chill overnight.
>>>
>>> To serve, carefully run a knife round the edge to loosen, then
>>> invert the pudding on to a serving dish. Pour the reserved juice
>>> over the top. Serve cold with cream. Decorate with fruit and mint
>>> sprigs.
>>>
>>> Description:
>>> "Dessert"
>>> Source:
>>> "Helen's Internet Book of British Cooking"
>>>
>>> NOTES : Make this a day ahead, so that it has time to steep in its
>>> own juices.
>>
>> The success of Summer Pudding (not Autumn Pudding) depends on the
>> brevity of the cooking. It should be minimal, just enough to get
>> the juices flowing from the soft fruit without many of them
>> breaking
>> down. Overcooking results in a jammy flavour. I have found that
>> frozen fruit on thawing yields a lot of juice so I use a mix of
>> fresh and frozen raspberries, redcurrants and blackcurrants and
>> dissolve the sugar in the juice placing the uncooked fruit directly
>> into the bread-lined basin. The resulting flavour is intense.
>> Graham
>
> I see the recipe has 5 tablespoons of water. I don't put any water
> in
> the pot when cooking the fruit. Just rinse it (if it's fresh fruit)
> and as you slowly heat it, it releases enough juice not to stick to
> the pan.
>
> Janet

Thanks, Janet. I like Graham's idea, too, re the use of frozen fruit.