TZUTC: -0800   
   MSGID: 35169.fidonet_cooking@1:105/500 2d9384ff   
   REPLY: 1:18/200@fidonet 692d3264   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Dave   
     By: Sean Dennis to All on Mon Dec 01 2025 01:11 am   
      
   SD> I still have not heard from Dave but I haven't been able to contact him.   
   SD> I'm rather concerned.   
      
   Thanks for your follow-up.  I hope he isn't helping out his brother with a   
   stuck vehicle.   
      
   SD> Title: Christmas Casserole   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Berry Bread Pudding   
    Categories: Puddings   
         Yield: 6 Servings   
       
       400 g  Frozen mixed berries   
         8 sl Cheap white bread   
              Baking spread or   
              - vegan spread;   
              - for greasing   
       
     Pop the berries in a medium-sized saucepan and bring to a medium   
     heat--do not boil them as you will spoil the flavour. Cook the   
     berries--with or without sugar, see Tip--for around 15 minutes, until   
     they are well softened and juicy. Remove from the heat and spoon out   
     2 to 3 tb to serve on top of the pudding. Set aside.   
        
     Cut the bread into quarters, and then each quarter into quarters   
     again, so each slice is in 16 pieces. Drop them into the saucepan--no   
     point in dirtying a mixing bowl for this job--and mix well to absorb   
     all of the juices from the berries. The bread should swell and all   
     turn a lurid purpley pink colour. Leave the bread soaking for 15   
     minutes, stirring it occasionally to break it up and allow it to   
     absorb evenly.   
        
     Preheat your oven to 180?C (fan 160oC/350?F/gas 4). Lightly grease   
     a cake tin--a 20 cm one will do, round or square--and spoon in the   
     mixture. Press it down with your fingers to compact it tightly into   
     the tin, and carefully tip off any excess juices that come to the   
     surface--this is a very moist pudding, but it needs to be able to   
     cook and set!   
        
     Pop it into the oven for 40 minutes, until slightly risen and   
     caramelized on top, and firmish to touch. Remove from the oven and   
     allow to cool in the tin for 10 to 15 minutes before serving topped   
     with the reserved juices.   
        
     Tip:   
        
     I served this with a rosewater custard--a carton of fresh custard   
     mixed with some rose petals I had at home (Oatly do a great vegan   
     "custard"). But corner shop tinned custard and a splash of rosewater   
     does the job just nicely.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426