Comments on: summer berry pudding http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/ Sat, 11 Feb 2012 20:18:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Philippa http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-411467 Philippa Tue, 03 Aug 2010 08:55:32 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-411467 Hi, This isn't really a classic recipe for this - as Mercedes says, it should be made in a pudding mould (a pint basin, maybe, or you could use individual ones if you wanted) and the bread is just the outer shell for the fruit filling. There really shouldn't be so much soggy bread! For purpleobsessive, "pudding" means a sweet course at the end of a meal. Deb, please make it again with a British recipe, so that you can try the proper, delicious version! Good quality white bread - not too much of it. Currants in the filling as well as the other berries, if you can find them. And, to serve, a blob of clotted cream. Hi,

This isn’t really a classic recipe for this – as Mercedes says, it should be made in a pudding mould (a pint basin, maybe, or you could use individual ones if you wanted) and the bread is just the outer shell for the fruit filling. There really shouldn’t be so much soggy bread! For purpleobsessive, “pudding” means a sweet course at the end of a meal.

Deb, please make it again with a British recipe, so that you can try the proper, delicious version! Good quality white bread – not too much of it. Currants in the filling as well as the other berries, if you can find them. And, to serve, a blob of clotted cream.

]]> By: deb http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-404067 deb Wed, 07 Jul 2010 21:32:54 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-404067 This is the way it has always been made -- white bread sliced and soaked with berry juices. It's British in origin, from the early 20th century. This is the way it has always been made — white bread sliced and soaked with berry juices. It’s British in origin, from the early 20th century.

]]> By: purpleobsessive http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-404044 purpleobsessive Wed, 07 Jul 2010 19:41:34 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-404044 I don't really know much about pudding but this doesn't look much like it. So what do you mean by pudding? All I know is traditional jiggly pudding or the classic white or black pudding ( popular irish breakfast sausages). I don’t really know much about pudding but this doesn’t look much like it. So what do you mean by pudding? All I know is traditional jiggly pudding or the classic white or black pudding ( popular irish breakfast sausages).

]]> By: deb http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-312189 deb Fri, 07 Aug 2009 14:15:26 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-312189 There was actually a ban on growing currants in the U.S. until a few years ago, when many states started to fight it. This is why currants used to be hard to come by -- in NYC, this is no longer the case. There was actually a ban on growing currants in the U.S. until a few years ago, when many states started to fight it. This is why currants used to be hard to come by — in NYC, this is no longer the case.

]]> By: katerina http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-312186 katerina Fri, 07 Aug 2009 14:09:38 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-312186 As British food usually comes in for ridicule, I feel the need to point out that this is the traditional British summer dessert. Can be made with any berries, but the classic version uses blackcurrants and redcurrants, which are very hard to find in the U.S. That version is the best. As British food usually comes in for ridicule, I feel the need to point out that this is the traditional British summer dessert. Can be made with any berries, but the classic version uses blackcurrants and redcurrants, which are very hard to find in the U.S. That version is the best.

]]> By: anonymous http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-129445 anonymous Mon, 11 Aug 2008 02:13:59 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-129445 Looks wonderful!!! I clicked on the link for your favorite foodie and it linked to a microsoft page???? Where do I go from that page to get to your "favorite geek/foodie" Thanks!!!! Looks wonderful!!! I clicked on the link for your favorite foodie and it linked to a microsoft page???? Where do I go from that page to get to your “favorite geek/foodie” Thanks!!!!

]]> By: all the best http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68879 all the best Mon, 27 Aug 2007 20:36:44 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68879 When I searched for a summer berry pudding photo the above photo came up without any attributes. I have given Deb the proper accreditation for her beautiful work, as I do with any photos that I use and know the source. When I searched for a summer berry pudding photo the above photo came up without any attributes. I have given Deb the proper accreditation for her beautiful work, as I do with any photos that I use and know the source.

]]> By: deb http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68859 deb Mon, 27 Aug 2007 19:42:07 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68859 Thanks Sue -- I left a comment. I do need to be linked/credited for any pictures/text pulled from this site, so hopefully that message will come through clearly. Thanks Sue — I left a comment. I do need to be linked/credited for any pictures/text pulled from this site, so hopefully that message will come through clearly.

]]> By: Sue http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68855 Sue Mon, 27 Aug 2007 19:22:25 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-68855 Um, do you know this blogger?: http://allthebest2007.blogspot.com/search/label/foods..... because they have your picture. I just ran across it today and then finally remembered why it looked familiar. I'd think that you'd at least be credited, no? Um, do you know this blogger?: http://allthebest2007.blogspot.com/search/label/foods….. because they have your picture. I just ran across it today and then finally remembered why it looked familiar. I’d think that you’d at least be credited, no?

]]> By: claudia http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-67169 claudia Wed, 22 Aug 2007 12:42:15 +0000 http://smittenkitchen.com/2007/08/some-sweet-for-your-suffering/#comment-67169 yes - you are so very right. i made this too and just posted on it. using david lebovitz's recipe, no less. same thing for me. gooey bread? pass... the berries were spectacular - i was drinking the juices too. i did line the sides which when unmolded made for a big wow. but in the end it was just more soggy bread... but that didn't stop us from cleaning our plates. anyway - i'm wondering how this same thing would be lined with a butter pound cake... now we might be talking... yes – you are so very right. i made this too and just posted on it. using david lebovitz’s recipe, no less. same thing for me. gooey bread? pass… the berries were spectacular – i was drinking the juices too. i did line the sides which when unmolded made for a big wow. but in the end it was just more soggy bread…
but that didn’t stop us from cleaning our plates. anyway – i’m wondering how this same thing would be lined with a butter pound cake… now we might be talking…

]]>