Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Bramble fruit (see note)
1 lb Whole wheat bread
Raw sugar
Heavy cream

In a two-quart pudding mold, crush but don't sieve the
fruit. Sweeten to taste with raw sugar (not brown
sugar).

Tear into small pieces enough homemade whole-wheat
bread, crust and all, to pack the mold till it's full.
Refrigerate the pudding for something between 6 and 24
hours.

Don't even dream of unmolding it, just spoon it out
and serve it with heavy unsweetened cream.

NOTES:

* Uncooked fruit and bread pudding -- Here is my
friend Kate Ashcroft's Yorkshire version of the
dessert known as "summer pudding".

* For "bramble fruit" use some berry that grows on a
brambly vine. Raspberries, blackberries, presumably
huckleberries and ollalie berries. Some currants are
OK, some gooseberries are OK, even some blueberries
are OK, but no strawberries, they don't fit the mood.

* Day-old bread is better than dead fresh for this
recipe, but not older than a day.

* 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. Tear into small pieces
enough stale crumb, not crust, of bakery white bread
to pack the mold till it's full. Refrigerate the
pudding for six weeks. Serve with Bird's Custard Sauce.

: Difficulty: easy.
: Time: 10 minutes preparation, 6 hours cooling.
: Precision: no need to measure.

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