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Name: Summer Pudding ( Upper Crust )
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: ; crusts removed; 225 g Each of red and; 8 Slices; thick white bread,; Double cream to serve; 100 g Castor sugar; 50 ml Water; 175 g Castor sugar; 450 g Raspberries

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INGREDIENTS

; crusts removed
225 g Each of red and
8 Slices; thick white bread,
Double cream to serve
100 g Castor sugar
50 ml Water
175 g Castor sugar
450 g Raspberries

Servings

INSTRUCTIONS

Cut a round of bread to fit the bottom of the bowl. Then divide each piece of bread into 3 slices and line the rest of the bowl. Ensure that all gaps are filled in. Reserve any remaining bread for the lid. Put the sugar and water into a saucepan large enough to hold all the fruit. Allow the sugar and water to completely dissolve. Place the currants only, into the syrup and coat well. Allow to just heat through. Then remove from the heat and add the raspberries. Stir until all the fruit is well combined. Pile the fruit into the bowl adding a slice of bread at about half way through. When all fruit is in the bowl, cover with the remaining bread and then place a plate, which is just smaller than the circumference of the bowl, on top. Place the whole thing on a plate, put a weight on top and allow to sit for 8-10 hours or preferably overnight. Serve with lightly whipped double cream.

NOTES

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Summer Pudding ( Upper Crust )

; crusts removed
225 g Each of red and
8 Slices; thick white bread,
 Double cream to serve
100 g Castor sugar
50 ml Water
175 g Castor sugar
450 g Raspberries

Cut a round of bread to fit the bottom of the bowl. Then divide each piece  of bread into 3 slices and line the rest of the bowl. Ensure that all gaps  are filled in. Reserve any remaining bread for the lid.    Put the sugar and water into a saucepan large enough to hold all the fruit.  Allow the sugar and water to completely dissolve.    Place the currants only, into the syrup and coat well. Allow to just heat  through. Then remove from the heat and add the raspberries. Stir until all  the fruit is well combined.    Pile the fruit into the bowl adding a slice of bread at about half way  through. When all fruit is in the bowl, cover with the remaining bread and  then place a plate, which is just smaller than the circumference of the  bowl, on top.    Place the whole thing on a plate, put a weight on top and allow to sit for  8-10 hours or preferably overnight.    Serve with lightly whipped double cream.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 6 servings

Calories: 217
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 114.2mg		3 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 49.8g
Protein 0.9g		1 %
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: 217

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