KATE ASHCROFT'S SUMMER PUDDING

      Title: KATE ASHCROFT'S SUMMER PUDDING
  Categories: Puddings
       Yield: 8 Servings
  
       6 c  Bramble fruit (see note)
       1 lb Whole wheat bread
            Raw sugar
            Heavy cream
  
   In a two-quart pudding mold, crush but don't sieve the
   fruit.  Sweeten to taste with raw sugar (not brown
   sugar).
   
   Tear into small pieces enough homemade whole-wheat
   bread, crust and all, to pack the mold till it's full.
   Refrigerate the pudding for something between 6 and 24
   hours.
   
   Don't even dream of unmolding it, just spoon it out
   and serve it with heavy unsweetened cream.
   
   NOTES:
   
   *  Uncooked fruit and bread pudding -- Here is my
   friend Kate Ashcroft's Yorkshire version of the
   dessert known as "summer pudding".
   
   *  For "bramble fruit" use some berry that grows on a
   brambly vine. Raspberries, blackberries, presumably
   huckleberries and ollalie berries. Some currants are
   OK, some gooseberries are OK, even some blueberries
   are OK, but no strawberries, they don't fit the mood.
   
   *  Day-old bread is better than dead fresh for this
   recipe, but not older than a day.
   
   *  For contrast, here is the standard version:  In a
   two-quart pudding mold, truck out one pint of
   Woolworth's raspberry jam with enough Golden Syrup to
   make a quart and a half of goo. Tear into small pieces
   enough stale crumb, not crust, of bakery white bread
   to pack the mold till it's full. Refrigerate the
   pudding for six weeks. Serve with Bird's Custard Sauce.
   
   : Difficulty:  easy.
   : Time:  10 minutes preparation, 6 hours cooling.
   : Precision:  no need to measure.
   
   : Mary-Claire van Leunen
   : Digital Equipment Corp., Systems Research Center,
   Palo Alto, California : mcvl@magic.DEC.COM
      ihnp4!decwrl!mcvl
   
   : Copyright (C) 1986 USENET Community Trust
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