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  Re: Dave
  By: Sean Dennis to All on Mon Dec 01 2025 01:11 am

SD> I still have not heard from Dave but I haven't been able to contact him.
SD> I'm rather concerned.

Thanks for your follow-up.  I hope he isn't helping out his brother with a
stuck vehicle.

SD> Title: Christmas Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Berry Bread Pudding
 Categories: Puddings
      Yield: 6 Servings
 
    400 g  Frozen mixed berries
      8 sl Cheap white bread
           Baking spread or
           - vegan spread;
           - for greasing
 
  Pop the berries in a medium-sized saucepan and bring to a medium
  heat--do not boil them as you will spoil the flavour. Cook the
  berries--with or without sugar, see Tip--for around 15 minutes, until
  they are well softened and juicy. Remove from the heat and spoon out
  2 to 3 tb to serve on top of the pudding. Set aside.
  
  Cut the bread into quarters, and then each quarter into quarters
  again, so each slice is in 16 pieces. Drop them into the saucepan--no
  point in dirtying a mixing bowl for this job--and mix well to absorb
  all of the juices from the berries. The bread should swell and all
  turn a lurid purpley pink colour. Leave the bread soaking for 15
  minutes, stirring it occasionally to break it up and allow it to
  absorb evenly.
  
  Preheat your oven to 180?C (fan 160oC/350?F/gas 4). Lightly grease
  a cake tin--a 20 cm one will do, round or square--and spoon in the
  mixture. Press it down with your fingers to compact it tightly into
  the tin, and carefully tip off any excess juices that come to the
  surface--this is a very moist pudding, but it needs to be able to
  cook and set!
  
  Pop it into the oven for 40 minutes, until slightly risen and
  caramelized on top, and firmish to touch. Remove from the oven and
  allow to cool in the tin for 10 to 15 minutes before serving topped
  with the reserved juices.
  
  Tip:
  
  I served this with a rosewater custard--a carton of fresh custard
  mixed with some rose petals I had at home (Oatly do a great vegan
  "custard"). But corner shop tinned custard and a splash of rosewater
  does the job just nicely.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
MMMMM
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