| 1 | "it"s a mystery why this delicious english specialty has never been popular in this country. |
| 2 | Not only does it require no baking, but you can remold it, rechill it, and serve it up to 4 days later. |
| 3 | And it"s good for you. |
| 4 | In 19th century england, it was called hydropathic pudding and often was served to individuals, because it is almost fat free and easily digested. |
| 5 | I think raspberries make the best pudding, but lots of people love blueberries instead. |
| 6 | This pudding holds its shape and is easy to slice. |
| 7 | Sometimes it is served with unsweetened whipping cream." marion cunningham completely line 1-qt. |
| 8 | Bowl or charlotte mold with slices of bread. |
| 9 | Fill in cracks w/pieces of bread trimmed to fit so inside of bowl is covered completely. |
| 10 | Save enough bread to cover top. |
| 11 | Place berries in skillet; add sugar to taste. |
| 12 | Cook briefly over med-low heat, stirring gently to dissolve sugar and get berry juices flowing. |
| 13 | Pour berries and juice into bread-lined bowl. |
| 14 | Cover top w/remaining bread slices. |
| 15 | Place saucer on top; gently press down. |
| 16 | Put weight on saucer while pudding is chilling. |
| 17 | Refrigerate for at least 6 hours. |
| 18 | When ready to serve, turn onto platter. |
| 19 | Each serving contains about 308 cal and 2 g fat. |
