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Associate.com - Share Your Recipe!

Recipe Name: Very Berry Summer Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pint(s) 12-oz each strawberries
rinsed and hulled
1 Cup(s) Blueberries, Rinsed and
picked over
1/2 Cup(s) Granulated Sugar
1/4 Cup(s) Orange juice
1/4 Cup(s) plus
2 Tablespoon(s) Seedless red raspberry or
Strawberry jam
1/2 Teaspoon(s) Ground cinnamon
1 Cup(s) Blackberries, cut in half if
large
16 Thin, firm sandwich-style
bread crusts trimmed
1 Teaspoon(s) Lemon Juice
Directions:
This no-bake bread pudding is traditionally made with fresh red
currantsand raspberries, but you can use any combination of juicy
berries aswe've done here. Line a 1-1/2 quart souffle dish or mixing
bowl with plastic wrap,leaving a 4-inch overhang all around. Finely
mash 1-1/2 cups of the strawberries and 1/4 cup blueberriesin a large
bowl. Slice in remaining strawberries and stir in remainingblueberries
and the sugar. Let stand 15 minutes, stirring occasionally. Mix orange
juice, 1/4 cup jam and the cinnamon. Add the strawberrymixture along
with the blackberries. Stir until blended. Line bottom of prepared
dish with 3 slices bread, trimming slices tofit snugly. Cut 8 of the
remaining slices in half. Arrange halves,overlapping slightly, around
sides of dish, pressing bread against thedish to keep it in place.
Spoon half the berry mixture and juice into dish. Press down tocompact.
Top with 2 slices bread, then the remaining berries and juice.Press
down. Cover completely with remaining 3 bread slices, cut to fit.
Bring up plastic wrap overhang and cover top of dish completely.
Topwith a plate that fits inside dish (or cut cardboard to fit). Place
inrefrigerator and put a heavy weight (large juice or tomato can or
brick)on plate to press layers down firmly. Refrigerate at least 8
hours, but preferably overnight so juicessoak the bread. TO SERVE:
Remove weight and unwrap top of pudding. Invert on rimmedserving dish
to catch juices. Remove dish and plastic wrap. Stir lemonjuice into
remaining 2 tablespoons jam. Brush evenly over pudding. Use aserrated
knife to cut into wedges. Makes 8 servings.REQUIRES CHILLINGFrom a
collection of my mother's (Judy Hosey) recipe box which containedlots
of her favorite recipes, clippings, etc. Downloaded from Glen's
MMRecipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 10.1mg
Potassium: 383.2mg
Carbohydrates: 36.3g
Fiber: 5.6g
Sugar: 28.5g
Protein: 2.2g


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