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Name: Summer Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 High-quality unsliced white; 1 Jar Red currant jelly -; (12; 2 1/2 lb Raspberries

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INGREDIENTS

1 High-quality unsliced white
1 Jar Red currant jelly -; (12
2 1/2 lb Raspberries

Servings

INSTRUCTIONS

Place the currant jelly in a large saucepan over medium heat and bring to a boil, stirring occasionally. Add the raspberries and return to a boil. Remove the crust from the bread and slice thinly. Or use very thin sliced bread. Line a shallow ring mold with the bread, cutting it to fit and over lapping the pieces of bread only very slightly. Remove the raspberries from the syrup with a slotted spoon and fill the lined mold. Add enough of the syrup to just fill the mold. Reserve any leftover syrup. Cover the filling with more bread, pressing it down firmly. Wrap in plastic and refrigerate overnight if possible. Invert a platter on the mold and invert the mold on the platter. Lift off the mold. Nap the outside of the pudding with any leftover syrup. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-8924) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-08-1999 Recipe by: Nick Malgieri

NOTES

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Summer Pudding

1 High-quality unsliced white
1 Jar Red currant jelly -; (12
2 1/2 lb Raspberries

Place the currant jelly in a large saucepan over medium heat and bring to a  boil, stirring occasionally. Add the raspberries and return to a boil.  Remove the crust from the bread and slice thinly. Or use very thin sliced  bread. Line a shallow ring mold with the bread, cutting it to fit and over  lapping the pieces of bread only very slightly. Remove the raspberries from  the syrup with a slotted spoon and fill the lined mold. Add enough of the  syrup to just fill the mold. Reserve any leftover syrup. Cover the filling  with more bread, pressing it down firmly. Wrap in plastic and refrigerate  overnight if possible. Invert a platter on the mold and invert the mold on  the platter. Lift off the mold. Nap the outside of the pudding with any  leftover syrup. This recipe yields ?? servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick  Malgieri From the TV FOOD NETWORK - (Show # CL-8924)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-08-1999    Recipe by: Nick Malgieri

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Nutrition

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Serving Size: 1 Serving (1134g)
Recipe Makes: 1 servings

Calories: 590
Calories from Fat: 66 (11%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 11.3mg		0 %
Potassium 1712.3mg		45 %
Total Carbohydrate 135.4g		40 %
	Dietary Fiber 73.7g	295 %
	Sugars, other 61.7g
Protein 13.6g		19 %
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: 590

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