*  Exported from  MasterCook II  *
                         Angel Food Summer Pudding
 Recipe By     : Great American Home Baking
 Serving Size  : 8    Preparation Time :0:25
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      prepared      angel food cake
    2      cups          fresh strawberries -- hulled & quartered
    2      cups          fresh blueberries
    2      cups          fresh raspberries
    2      cups          fresh blackberries
      1/4  cup           sugar
      1/4  cup           orange-flavored liqueur or orange juice
    2      teaspoons     grated lemon peel
                         TOPPING AND GARNISH
    1      cup           heavy cream
    4      teaspoons     cofectioners' sugar
                         whole fresh berries
                         sprigs of mint
 1.  To prepare filling, in a medium saucepan, mix together berries, sugar,
 liqueur, and lemon peel.
 2.  Cook over medium heat, stirring occasionally, until berries are soft and
 sugar has dissolved, 5 to 8 min. (Do not overcook.)  Let cool.
 3.  Using a serrated knife, trim cake of any browned edges.  Cut cake into
 1/2 inch slices; cut slices into triangles.
 4.  Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
 dish with three-quarters of the cake.  If necessary, fill any gaps with small
 pieces of cake.  
 5.  Spoon filling into the cake-lined bowl.  Top with remaining cake
 triangles, covering berries completely.
 6.  Place a plate, just slightly smaller than the bowl’s diameter, on top of
 pudding.  Weigh  down saucer with a 4 or 5 pound can.  Chill for 8 hours or
 7.  Remove plate and can.  Carefully unmold pudding onto a serving plate.
 8.  To prepare topping, beat cream at medium speed until soft peaks form.
  Beat in confectioners' sugar.
 9.  Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
 small mounds of cream mixture on top of pudding.  Garnish with fresh berries
 and sprigs of fresh mint.
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 NOTES : Sinfully delicious, this puding just gets better as it sits (which is
 never very long).  You can substitue frozen berries for fresh ones.