Red Currant And Berry Pudding Loaf
|Blueberries||2 Cup (32 tbs)|
|Red currants||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Raspberries||2 Cup (32 tbs)|
|Strawberries||1 Cup (16 tbs)|
|Pound cake||1 Pound|
|Whipping cream||1 Cup (16 tbs)|
|Red currants||1⁄4 Cup (4 tbs)|
In heavy saucepan, combine blueberries, red currants and sugar; cook over low heat for about 5 minutes or until juicy and fruit is slightly tender.
Remove from heat; add raspberries and strawberries.
Meanwhile, line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
Cut cake into 1/2-inch (1 cm) thick slices.
Line bottom and sides of pan with slices, trimming to fit; brush with 2 tbsp (25 mL) of the juice from fruit mixture.
Fill with fruit mixture and juice; cover with remaining cake.
Pour any remaining juice over cake.
Set pan on large plate; fold overhang over cake.
Cover cake with plastic-wrapped firm cardboard cut to fit; weigh down with heavy can, reserving any juice that overflows.
Refrigerate for at least 6 hours or up to 2 days.
To serve, fold back plastic wrap and turn loaf out onto rectangular plate; drizzle with any reserved juice.
Whip cream and spread or pipe onto loaf.
Garnish loaf with red currants.