Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
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Summer Pudding
Cookbook
Ingredients
- Thin slices of white bread with crusts removed
- 1½ pints raspberries
- ½ to ¾ pint currants
- 1 cup sugar
Directions
Line a 1 to 1½ quart pudding mold or bowl with the bread slices. Combine the fruit and sugar in a heavy saucepan, and simmer over low heat about 4 minutes to start juices flowing. Cool. Reserve some of the fruit juices. Pour the cooled fruit into the bread-lined mold and top with slices of bread. Cover with a plate or other flat object which will fit inside the mold, and weight it well. Let the pudding rest in the refrigerator overnight. To serve, unmold in a rather deep dish, and serve with the reserved juices, heavy cream, or whipped cream
© 1972 James A. Beard
Nutritional Information
Nutrients per serving
This recipe serves 6 and uses 6 slices of thin white bread.
238 kcal
6 % daily value
53 % daily value
0 % daily value
215 mg
25 mg
3 g
40 g
7 g
57 g
0 mg
138 mg
0 g
1 g
9 % daily value
