Winter Pudding
By: Anonymous
Published: Sunday, February 14, 2010 - 10:30am

Ingredients




cup dried cranberries
cup dried currants
cup golden raisins
1 cup dried apricots
snipped into quarters
cup pitted prunes
snipped into quarters
5 cups water
1 teaspoon vanilla
3 tablespoons brown sugar, packed, up to 4
teaspoon cinnamon
pound French or Italian bread, crust removed,
sliced 1/2-inch thick

Preparation

1 MAKES 10 SERVINGS. VEGAN 2 Oh, the English. They call all desserts puddings." This is a cold-weather version of a traditional English dessert called summer pudding made of fresh berries and bread. Top with a small scoop of fat-free sorbet or low-fat frozen yogurt. 3 In large nonreactive saucepan combine fruits and water; bring to boil. Reduce heat to medium; simmer uncovered, until fruits are tender, about 20 minutes. 4 Add vanilla, sugar to taste and cinnamon. Cover; let steep 10 minutes. 5 Lightly oil bottom of 7- or 8-inch diameter nonreactive mold or glass bowl. 6 Ladle enough juice from fruit mixture to cover bottom. Lay down bread slices to form layer, tearing or cutting small pieces to fill in gaps. Ladle 1/3 fruit mixture over bread. Repeat process with bread and fruit for two more layers (3 bread layers in all), ending with fruit. 7 Lay plastic wrap over last layer of fruit. Top with plate that fits inside mold or bowl. Weight plate with canned goods. Refrigerate, covered, 12 hours or overnight. Set mold or bowl in larger bowl in case fruit juice drips over sides. 8 To serve, carefully loosen edges with spatula or knife. Place serving plate on top of mold or bowl. Invert pudding onto plate. Cut into wedges to serve. 9 Makes 10 servings.