Summer Pudding

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            FOOD FUNNY
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I'm not sure if this one from Judy Hunter qualifies as a groaner
or not. You be the judge.

The little cabbage in the field was consulting its mother about
life. "Life," said the mother "is a gamble; you've got to withstand
storms, drought, wind, animals -- not to mention bugs, lice, mold,
rot. But, if you don't give up, you'll thrive and grow."

"Life certainly is a gamble," agreed the little cabbage, "but there's
one thing you haven't made clear: when do I quit growing?"

"As in any gamble," said Mama Cabbage, "quit when you're a
head!"

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            TODAY'S RECIPE
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This recipe gets extra points for being virtually fat-free (if you
say "no" to the optional whipped cream) and because it isn't
as cloyingly sweet as many desserts tend to be.

Summer Pudding

8 cups (2 L) fresh raspberries, blackberries, blueberries,
or combination of berries
1 1/4 cups (310 ml) sugar
10-12 slices sturdy, homemade-style white bread, crusts removed
1 cup heavy cream, whipped (optional)

Mix the berries and sugar in a large mixing bowl, stirring and tossing
them gently until all the sugar is dissolved. Set aside. Cut a piece
of bread to fit the bottom of a 2-quart (2 L) English pudding basin,
mixing bowl, or charlotte mold and set it in place. Cut 6 or 7 pieces
of bread into wedge-shaped pieces and line the sides of the bowl,
overlapping the bread slightly. Spoon the berries into the bread
lining and top with the remaining bread. Cover the bowl with a flat
plate or pot lid, place a 4 to 5 pound (2 Kg) weight on top, and
refrigerate for at least 12 hours. To unmold, place a large platter
upside down over the bowl and invert the two simultaneously - the
pudding should slide out of the bowl easily. Serve with whipped
cream if desired. Serves 6 to 8.
Received on Fri Jul 14 03:14:19 2006