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INGREDIENTS

1 lb Whole wheat bread
Raw sugar
Heavy cream
6 c Bramble fruit (see note)

Servings

INSTRUCTIONS

In a two-quart pudding mold, crush but dont 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 its full. Refrigerate the pudding for something between 6 and 24 hours. Dont 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 Ashcrofts 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 dont 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 Woolworths 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 its full. Refrigerate the pudding for six weeks. Serve with Birds 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

NOTES

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Kate Ashcrofts Summer Pudding

1 lb Whole wheat bread 
  Raw sugar 
  Heavy cream 
6 c Bramble fruit (see note)

In a two-quart pudding mold, crush but dont 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 its full. Refrigerate the pudding for something between        6    and 24 hours.    Dont 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 Ashcrofts  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 dont 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 Woolworths 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 its  full. Refrigerate the pudding for six weeks. Serve with Birds 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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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 185
Calories from Fat: 18 (10%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 291.8mg		10 %
Potassium 103.2mg		3 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 2g	8 %
	Sugars, other 33.9g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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