My Summer Pudding Recipe

How to make it

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• Line a bowl ( 6 to 8 cup capacity ) with plastic wrap .Or Use a plastic
• gelatin type mold, then you don'tneed plastic wrap to line it .
• Remove crusts from bread and piece bread into bowl, pressing pieces together (somewhat like a puzzle ) so no space is left. It's okay to overlap the bread pieces,but press them in
• Meanwhile place fruit in a pan with the sugar and liquor and over medium heat just bring to a boil and then simmer 5 or 10 minutes so fruit release its juice and fruit becomes softened. Remove from heat and cool.
• Place(Ladle ) fruit into the bread lined bowl. .
• Top with more crustless bread. Cover with plastic wrap.
• Weigh down the top with a heavy plate that fits snugly over
• the top of the pudding.
• Chill 24 hours.
• Prior to serving, carefully remove plate/plastic, invert bowl onto a platter and remove plastic.
• Decorate the pudding mold with whipped cream and mint leaves. Slice wedges ( or spoon off pieces )and place on plate, spooning on any extra juices over the pudding.
• Note: other fruit such as cranberries, and chopped ripe peaches may beused.
• Bread such as egg or challah also may be use. One does not want to use a fluffy spongy type of bread but rather a firmer one that will be able to soak up the berry juices and yet hold a shape.
• Note 2: use any combination of berries to make about 8 cups. Some
• cranberries also add a lovely color and I used them in the recipe with excellent results.