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Recipe for "summer-pudding"

NAME

     SUMMER-PUDDING - Uncooked fruit and bread pudding
     Here is my friend Kate Ashcroft's Yorkshire version  of  the
     dessert known as ``summer pudding''.

INGREDIENTS (Serves 8)

     1.5 l     bramble fruit (see note)
     500 g     whole wheat bread
               raw sugar
               heavy cream

PROCEDURE

          (1)  In a two-liter pudding mold, crush but don't sieve
               the  fruit.   Sweeten to taste with raw sugar (not
               brown sugar).
          (2)  Tear into small pieces enough homemade whole-wheat
               bread,  crust  and all, to pack the mold till it's
               full.
          (3)  Refrigerate the pudding for  something  between  6
               and 24 hours.
          (4)  Don't even dream of unmolding it,  just  spoon  it
               out and serve it with heavy unsweetened cream.

NOTES

     For ``bramble fruit'' use some berry that grows on a brambly
     vine.   Raspberries,  blackberries, presumably huckleberries
     and ollalie berries.  Some currants are OK,  some  gooseber-
     ries  are OK, even some blueberries are OK, but no strawber-
     ries, they don't fit the mood.
     Day-old bread is better than dead fresh for this recipe, but
     not older than a day.
     For contrast, here is the standard version:  In a  two-quart
     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.

RATING

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

CONTRIBUTOR

     Mary-Claire van Leunen
     Digital Equipment Corp., Systems Research Center, Palo Alto, California
     mcvl@magic.DEC.COM  ihnp4!decwrl!mcvl