sf wrote:
>
> On Wed, 20 Apr 2011 19:13:17 -0600, Arri London >
> wrote:
>
> > 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.
>
> So you macerate your fruit? That seems more reasonable to me.
>
>
Always though that was the point of a 'summer pudding'. Many other
traditional puddings are cooked (steamed, boiled or baked), so having
one in the summer with raw ingredients would make more sense.