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Summer Pudding Recipe
|White bread slices||1 Cup (16 tbs) (Without Crusts)|
|Red currants/Black currants||1⁄2 Pound|
Serving size: Complete recipe
Calories 1310 Calories from Fat 50
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.12 g0.62%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1065 mg44.4%
Total Carbohydrates 300 g100.1%
Dietary Fiber 43.5 g173.9%
Sugars 150.1 g
Protein 21 g42.6%
Vitamin A 4.9% Vitamin C 353%
Calcium 18.9% Iron 30%
*Based on a 2000 Calorie diet
Do not use any water and don't let the fruit break up.
Line a deep dish (or bowl or souffle dish) with the slices of bread, overlapping them so there are no spaces or cracks.
Reserving some of the juice from the fruit, put the fruit in the bowl but not right up to the top.
Put more bread on top of fruit and on top of that, place a plate to fit inside the bowl exactly.
Put a 3 lb. weight on the plate and leave the bowl overnight in the refrigerator.
The next day remove the weight and plate.
Using a dish larger than the bowl (not a flat plate) turn the bowl upside down, tapping it so that the pudding slides out.