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   MSGID: 35588.fidonet_cooking@1:105/500 2de520e1   
   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)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Summer Pudding   
    Categories: British, Puddings   
         Yield: 1 Batch   
       
       150 g  Caster sugar   
       225 g  Black currants or   
              - blackberries   
       225 g  Ripe red plums; stoned   
         1    Lemon rind strip   
       225 g  Strawberries; hulled   
       225 g  Raspberries; hulled   
        10 sl Bread; day-old   
       
     Add other fruits such as red currants, bilberries, etc, but keep the   
     total fruit at about 1 kg (2.2 lb) in weight   
        
     Bread should be day old and with all the crusts removed. Fresh bread   
     will break up into mush.   
        
     Gently heat the sugar in about 60 ml water. Stir until it's   
     dissolved. Add the blackberries or red currants and the lemon rind   
     and poach until tender. Add remaining fruit (cut plums in half) and   
     cook for 2 minutes more. Remove the lemon rind.   
        
     Take a basin, 1.25 l (1 qt). Cut a circle from the bread which will   
     fit the base of your basin. Line the base and sides of the basin   
     leaving no gaps at all. Pour the fruit into the basin, reserving   
     about 4 tb juice. Top the basin with more bread slices. Cover with a   
     saucer or small plate which fits exactly inside the basin. Pop a   
     weight on the saucer to press the pudding down. Leave overnight in a   
     cool, dry place. Turn out carefully onto a serving dish. Use the   
     juice you set aside to drizzle over any odd spots of bread that has   
     not soaked through with syrup.   
        
     This pudding will freeze for up to 3 months. Thaw overnight.   
        
     Serve with whipped cream or plain, unflavored, yogurt.   
        
     This dessert will astound your guests as the delicious fruit is   
     revealed when cut at the table. A little bit of classic cooking from   
     Ron's Plaice in Blackpool.   
        
     A little bit about the dish:   
        
     Royal Leamington Spa, and Bath, are two "Spa towns" built during the   
     Roman occupation of Britain which started around 55 BC and ended   
     around 407 AD. The Romans tapped into hot or mineral springs and   
     would use them like a club for discussing business and gossip. During   
     the Regency period the spas were renovated and became, once again,   
     fashionable as places of benefit for those suffering from "cramps and   
     lethargy". Summer Pudding was originally called "Hydropathic Pudding"   
     and it was invented for the spa visitors as it contained "neither   
     pastry or cream"--forbidden foods at the spas.   
        
     The recipe given here follows the original in using water to cook the   
     fruits. I much prefer to substitute port, which gives it a very   
     "adult" bite.   
        
     Recipe by Ron Curtis   
       
   MMMMM   
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