Title: Kate ashcroft's summer pudding
 Categories: Puddings
      Yield: 8 Servings
 
      6 c  Bramble fruit (see note)
      1 lb Whole wheat bread
           Raw sugar
           Heavy cream
 
  In a two-quart pudding mold, crush but don't sieve the fruit. Sweeten
  to taste with raw sugar (not brown sugar).
  
  Tear into small pieces enough homemade whole-wheat bread, crust and
  all, to pack the mold till it's full. Refrigerate the pudding for
  something between 6 and 24 hours.
  
  Don't even dream of unmolding it, just spoon it out and serve it with
  heavy unsweetened cream.
  
  NOTES:
  
  *  Uncooked fruit and bread pudding -- Here is my friend Kate
  Ashcroft's Yorkshire version of the dessert known as "summer pudding".
  
  *  For "bramble fruit" use some berry that grows on a brambly vine.
  Raspberries, blackberries, presumably huckleberries and ollalie
  berries. Some currants are OK, some gooseberries are OK, even some
  blueberries are OK, but no strawberries, they don't fit the mood.
  
  *  Day-old bread is better than dead fresh for this recipe, but not
  older than a day.
  
  *  For contrast, here is the standard version:  In a two-quart pudding
  mold, truck out one pint of Woolworth's raspberry jam with enough
  Golden Syrup to make a quart and a half of goo. Tear into small
  pieces enough stale crumb, not crust, of bakery white bread to pack
  the mold till it's full. Refrigerate the pudding for six weeks. Serve
  with Bird's Custard Sauce.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 6 hours cooling.
  : Precision:  no need to measure.
  
  : Mary-Claire van Leunen
  : Digital Equipment Corp., Systems Research Center, Palo Alto,
  California : mcvl@magic.DEC.COM
     ihnp4!decwrl!mcvl
  
  :