graham wrote:
>
> "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

Have never made Summer Pudding with *cooked* fruit at all. Always raw
(sliced or crushed slightly), incubated with a bit of sugar to draw out
the juices.