1 1/2 c Raspberries
1 1/2 c Blueberries
1/2 c Water
3 tb Sugar or honey;
- up to 4 tb,
- or to taste
Few slices of soft white
- bread; crusts removed
Stew the fruit very gently with the sweetening in water until it is
soft. Soak the bread in the fruit juice for a few minutes. Butter a
pudding dish, and line it with slices of bread. Pour the fruit into
the middle of the basin and top with a slice of bread to cover the
fruit. Place a small plate on top of the pudding and weigh it down
with something heavy so that the pudding will be compressed.
Refrigerate. After 24 hours, uncover the pudding and turn it gently
onto a plate. Serve with cream or yogurt.
Recipe by Vegetarian Food For All by Annabel Perkins
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
