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English Summer Pudding Recipe

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This recipe for English Summer Pudding, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Van Deusen
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  


14 slices thin white bread, crusts removed.
3 cups fresh or dry pack frozen raspberries
3 cups fresh or dry pack frozen strawberries
2/3 cups sugar
heavy cream whipped.

1. Place 1 slice of bread in bottom of 1-1/2 qt. bowl
Arrange 10 slices overlapping around side of bowl
Set aside

2. Combine raspberries, strawberries and sugar in saucepan, cook over medium heat, stir constantly until sugar dissolves and fruit is defrosted
Cool to room temperature.

3. Pour off a little of the fruit syrup, reserve. Pour remaining fruit mixture into bread lined bowl.
Cover with remaining bread slices cutting them to fit. Cover with plate that just fits inside bowl. Weight with several cans, refrigerate overnight.

4. To serve unmold onto serving plate with a rim.
Serve with whipped cream, reserved fruit syrup and additional strawberries and raspberries if you wish.

Serves 6-8

Directions:
Directions:
1. Place 1 slice of bread in bottom of 1-1/2 qt. bowl
Arrange 10 slices overlapping around side of bowl
Set aside

2. Combine raspberries, strawberries and sugar in saucepan, cook over medium heat, stir constantly until sugar dissolves and fruit is defrosted
Cool to room temperature.

3. Pour off a little of the fruit syrup, reserve. Pour remaining fruit mixture into bread lined bowl.
Cover with remaining bread slices cutting them to fit. Cover with plate that just fits inside bowl. Weight with several cans, refrigerate overnight.

4. To serve unmold onto serving plate with a rim.
Serve with whipped cream, reserved fruit syrup and additional strawberries and raspberries if you wish.

Serves 6-8

 

 

 

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