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.
Nutr. Assoc. : 0 0 0 0 0