*  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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