Summer Pudding

* Exported from MasterCook *

Summer Pudding

Recipe By : Cooking Live Show #CL8922
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds raspberries
1 jar (12-ounce) red currant jelly
1 loaf high quality unsliced white bread

Place the currant jelly in a large saucepan over medium heat and bring
to a boil, stirring occasionally. Add the raspberries and return to a
boil. Remove the crust from the bread and slice thinly. Or use very
thin sliced bread. Line a shallow ring mold with the bread, cutting it
to fit and over lapping the pieces of bread only very slightly. Remove
the raspberries from the syrup with a slotted spoon and fill the lined
mold. Add enough of the syrup to just fill the mold. Reserve any
leftover syrup. Cover the filling with more bread, pressing it down
firmly. Wrap in plastic and refrigerate overnight if possible. Invert
a platter on the mold and invert the mold on the platter. Lift off the
mold. Nap the outside of the pudding with any leftover syrup.




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