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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 - email@example.com ~or- MAD-SQUAD@prodigy.net 03-08-1999 Recipe by: Nick Malgieri
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|Serving Size: 1 Serving (1134g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 590
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