Canadian summer pudding
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Canadian summer pudding
  Canadian    Pudding  
Last updated 6/12/2012 12:42:45 AM. Recipe ID 1786. Report a problem with this recipe.
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      Title: Canadian summer pudding
 Categories: Main dish
      Yield: 1 Servings
           -(Serves 8)
  Based on a classic English dessert, this pudding tastes like summer
  in a bowl.  For best color, use a mixture of berries.
  7 cups  fresh summer beerries (blueberries, raspberries, blackberries,
  sliced strawberries) 1 cup granulated sugar 6 to 9 slices day old
  French or italian bread from round loaf Creamy Rum Sauce In large
  saucepan, combine berries and sugar.  Cook over medium heat stirring,
  just until sugar has dissolved and berries start to release juices.
  Reduce heat to low; simmer 10 mins or until fruit is tender. Set
  aside. Line a 6 cup bowl with plastic wrap.  Cut crusts from bread
  slices. Line base and sides of bowl with 3 or 4 slices, cutting to
  fit where necessary. Spoon half of berries with some of their juice
  into bowl. Top with layer of bread slices, pressing down on fruit.
  Spoon any remaining juice evenly over bread; press down. Cover bowl
  with plastic wrap. Place plate (slightly smaller in circumference
  than top of bowl) on top. Place heavy weight, such as large can of
  tomatoes on plate. Refrigerate at least 12 hours or up to 24 hrs,
  until bread has asorbed juice andhas become uniformly colored. To
  serve, remove weight, plate and plastic wrap from top. Invert serving
  plate on top of bowl. Turn upside down; lift off bowl and remove
  plastic wrap. cut pudding into wedges; serve with Creamy Rum Sauce.
  Creamy Rum Sauce:
  1 cup    lowfat yogurt 3 tblsp packed brown sugar 2 tblsp dark rum
  In small bowl, combine yogurt, sugar and rum, stirring until smooth.
  Makes 11/4 Cups. Converted by MMCONV vers. 1.40

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Recipe ID 1786 (Apr 03, 2005)

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