| 1 | In a two-quart pudding mold, crush but don"t sieve the fruit. |
| 2 | Sweeten to taste with raw sugar (not brown sugar). |
| 3 | tear into small pieces enough homemade whole-wheat bread, crust and all, to pack the mold till it"s full. |
| 4 | Refrigerate the pudding for something between 6 and 24 hours. |
| 5 | don"t even dream of unmolding it, just spoon it out and serve it with heavy unsweetened cream. |
| 6 | notes: |
| 7 | * uncooked fruit and bread pudding -- here is my friend kate ashcroft"s yorkshire version of the dessert known as "summer pudding". |
| 8 | * for "bramble fruit" use some berry that grows on a brambly vine. |
| 9 | Raspberries, blackberries, presumably huckleberries and ollalie berries. |
| 10 | Some currants are ok, some gooseberries are ok, even some blueberries are ok, but no strawberries, they don"t fit the mood. |
| 11 | * day-old bread is better than dead fresh for this recipe, but not older than a day. |
| 12 | * 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. |
| 13 | Tear into small pieces enough stale crumb, not crust, of bakery white bread to pack the mold till it"s full. |
| 14 | Refrigerate the pudding for six weeks. |
| 15 | Serve with bird"s custard sauce. |
| 16 | : difficulty: easy. |
| 17 | : time: 10 minutes preparation, 6 hours cooling. |
| 18 | : precision: no need to measure. |
| 19 | : |
