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Summer Pudding
Recipe courtesy Gale Gand, from

Ingredients
10 to 15 thin slices thin white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

Instructions
The day before you plan to serve the pudding, 2 quart mixing bowl with
plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces
fit together neatly. Save enough bread to cover the top of the pudding.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil
and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.

Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to
combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with
plastic wrap, and slightly weight it down. Chill overnight.

When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out
onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on
top.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved