Preparation:
In large saucepan, combine berries and sugar. Cook over medium heat stirring,
just until sugar has dissolved and berries start to release juices. Reduce
heat to low; simmer 10 mins or until fruit is tender. Set aside. Line a 6
cup bowl with plastic wrap. Cut crusts from bread slices. Line base and
sides of bowl with 3 or 4 slices, cutting to fit where necessary. Spoon half
of berries with some of their juice into bowl. Top with layer of bread
slices, pressing down on fruit. Spoon any remaining juice evenly over bread;
press down. Cover bowl with plastic wrap. Place plate (slightly smaller in
circumference than top of bowl) on top. Place heavy weight, such as large can
of tomatoes on plate. Refrigerate at least 12 hours or up to 24 hrs, until
bread has absorbed juice and has become uniformly colored. To serve, remove
weight, plate and plastic wrap from top. Invert serving plate on top of bowl.
Turn upside down; lift off bowl and remove plastic wrap. cut pudding into
wedges; serve with Creamy Rum Sauce.
Creamy Rum Sauce:
In small bowl, combine yogurt, sugar and rum, stirring until smooth. Makes
1-1/4 Cups. |
