Recipe - Kate Ashcrofts Summer Pudding

6 cup Bramble fruit (see note)
1 pound Whole wheat bread
Raw sugar
Heavy cream

In a twoquart pudding mold, crush but don't sieve the fruit. Sweeten to
taste with raw sugar (not brown sugar).

Tear into small pieces enough homemade wholewheat bread, crust and all, to
pack the mold till it's full. Refrigerate the pudding for something between
6 and 24 hours.

Don't even dream of unmolding it, just spoon it out and serve it with heavy
unsweetened cream.

NOTES:

* Uncooked fruit and bread pudding Here is my friend Kate Ashcroft's
Yorkshire version of the dessert known as "summer pudding".

* For "bramble fruit" use some berry that grows on a brambly vine.
Raspberries, blackberries, presumably huckleberries and ollalie berries.
Some currants are OK, some gooseberries are OK, even some blueberries are
OK, but no strawberries, they don't fit the mood.

* Dayold bread is better than dead fresh for this recipe, but not older
than a day.

* For contrast, here is the standard version: In a twoquart pudding
mold, truck out one pint of Woolworth's raspberry jam with enough Golden
Syrup to make a quart and a half of goo. Tear into small pieces enough
stale crumb, not crust, of bakery white bread to pack the mold till it's
full. Refrigerate the pudding for six weeks. Serve with Bird's Custard
Sauce.

: Difficulty: easy.
: Time: 10 minutes preparation, 6 hours cooling.
: Precision: no need to measure.

: MaryClaire van Leunen
: Digital Equipment Corp., Systems Research Center, Palo Alto, California
: mcvl@magic.DEC.COM
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: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini