Canadian Summer Pudding Recipe

• 7 c. fresh summer beerries*
• 1 c. granulated sugar
• 9 slc day old French or possibly italian bread from round loaf Creamy Rum Sauce

1. (Blueberries, raspberries, blackberries, sliced strawberries)
2. In large saucepan, combine berries and sugar.
3. Cook over medium heat stirring, just till sugar has dissolved and berries start to release juices.
4. Reduce heat to low; simmer 10 mins or possibly till fruit is tender.
5. Set aside.
6. Line a 6 c. bowl with plastic wrap.
7. Cut crusts from bread slices.
8. Line base and sides of bowl with 3 or possibly 4 slices, cutting to fit where necessary.
9. Spoon half of berries with some of their juice into bowl.
10. Top with layer of bread slices, pressing down on fruit.
11. Spoon any remaining juice proportionately over bread; press down.
12. Cover bowl with plastic wrap.
13. Place plate (slightly smaller in circumference than top of bowl) on top.
14. Place heavy weight, such as large can of tomatoes on plate.
15. Chill at least 12 hrs or possibly up to 24 hours, till bread has asorbed juice andhas become uniformly colored.
16. To serve, remove weight, plate and plastic wrap from top.
17. Invert serving plate on top of bowl.
18. Turn upside down; lift off bowl and remove plastic wrap.
19. cut pudding into wedges; serve with Creamy Rum Sauce.
20. Creamy Rum Sauce:1 c. low-fat yogurt3 tblsp packed brown sugar2 tblsp dark rum
21. In small bowl, combine yogurt, sugar and rum, stirring till smooth.
22. Makes 1-1/4 C..

fresh summer beerries, sugar, rum sauce

Taken from cookeatshare.com/recipes/canadian-summer-pudding-98491 (may not work)