Recipe - Berry Summer Pudding

1 Loaf of bread
5 cup Mixed fruit berries
One fourth cup Sugar
2 Lemons; zest of both, juice
of one

Line 9x2 loaf pan w/plastic.

Trim crust from bread, then cut into One half inch slices. Line the bottom
and sides of pan with the bread.

Mix berries with the sugar and lemon juice and zest. Place 2/3 of the
berries in a saucepan over medium heat. Stir until soft and juices
release.

Drain berries, reserving the juice. Mix the cooked and uncooked
berries, and poor into the loaf pan.

Place the top slices of bread over the berries. Pour the juice over
the bread. Cover with the plastic wrap.

Weight top down and chill overnight. Slice and serve. Top with whipped
cream, if desired.

From Ellen C. ellen@elekta.com

Per serving: 1656 Calories; 19g Fat (10% calories from fat); 46g
Protein; 338g Carbohydrate; 0mg Cholesterol; 2660mg Sodium Food
Exchanges: 15 Starch/Bread; 7 One half Fruit; 2 One half Fat; 3 One half Other
Carbohydrates

Recipe by: Chez Shea, Pike Place Market News

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on
Jun 29, 1999, converted by MM_Buster v2.0l.