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Particular Berry Cups

From: Michael
Sent: Monday, July 18, 2016 6:31 AM
Subject: Here's a real toughie - from Michael

Well I've a got a real head-scratcher for you.... 
Years ago, and I cannot recall just Where I clipped it from, I had a recipe called "Mrs. Gravity's (or Mrs. Gravite's), berry cups.  
It was an English recipe that used white bread, formed into cups, fresh assorted berries, and a home made syrup to hold it all together.
Before she died, and before I could try it myself, my mother swiped it from my "clipping collection" and raved about it.  
I have never seen it, or anything like it since.  It looked and sounded pretty unique and fantastic.  I'd love it if you could find it 
for me... I know it came out of a magazine - but which one ?  I have no idea.
Many thanks !!!!

Hello Michael,

Sorry, I had no success at all with this. Iíll post it on the site for reader input.



Hi Phaedrus,

I'm sure the recipe Michael had years ago for "Mrs. Gravity's (or Mrs. Gravite's), berry cups" was a mini version of summer pudding. 
Summer pudding is a very old traditional English dessert (pudding = dessert) that's made by lining a pudding mold or dish with 
sliced bread, then filling it with berries simmered in sugar syrup and weighting it to cool. Sounds odd, but I made one years ago and 
it was unusual and delicious. 

Here's a link to a typical summer pudding recipe. I expect "cups" could be made by lining muffin cups, etc. with bread, but that 
sounds like a lot of trouble. Suggest Michael try this recipe first and see if it's like he remembers!

Summer Pudding


Hey Phaed:

The recipe Michael is referring to is a type of English Summer Pudding. Remember English style puddings are quite different from 
American style puddings. The types of fruit used will change the color of the pudding.

Here is a basic recipe for an English Summer Pudding; it is usually served with a proper custard sauce so I included a recipe for 
that as well.

Timm in Oregon
English Summer Pudding


2 tablespoons water
5 ounces
1 pound mixed summer fruits as available, washed such as raspberries, strawberries, black berries, red and blackcurrants
4 to 6 ounces sliced white bread, removed

Proper custard sauce for serving, recipe below.


Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except strawberries. 
Stew the fruits very gently and not for too long. They should simply be softened but still retain their shape. 
Once you feel they are ready put to one side (juice and all) and leave to cool.

Cut the slices of bread into half the each half into triangles. They do not all have to match perfectly; 
you will use these to line a 1-1/2 pint.

Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices 
of the stewed fruits. Lay these in the bottom of the dish and then continue the same way but lining the sides of 
the basin with bread slices ensuring there are no gaps.

Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. 
Make sure to not add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be 
enough to soak into the bread though.

Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. 
Place in the refrigerator and leave overnight.

The next day, before serving, turn the pudding out onto a pretty serving plate and serve with either he whipped cream or 
make some lovely custard sauce. If you are lucky enough to have very hot sunny weather, then serve with ice cream.

Note: This recipe can be made in individual ramekins or teacups.

Proper Custard Sauce


5 ounces milk
8-1/2 fluid ounces heavy cream
2 ounces caster sugar or fine granulated white sugar
6 large egg yolks
1 vanilla pod, split and seeds removed or use pure vanilla extract


In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, 
turn the heat to its lowest.
In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler 
in color. Slowly, while still whisking, pour the warmed milk into the egg mixture.

Strain the custard sauce through a fine sieve, back into the saucepan, add the seeds from the vanilla pod. Over a low heat, 
stir constantly and gradually the custard will thicken. Do not speed this process up or you run the risk of the sauce curdling, 
and even worse burning. Finally, once thickened, remove from the heat and pass through a sieve again.

Here is a recipe for Summer Pudding with a beautiful color.

Summer Pudding
From: "Charlotte" 
Subject: berry cups request
Date: Monday, September 12, 2016 6:18 PM

I found this seems to fit the bill.  It got excellent reviews:

Berry Toast Cups

PS 82 Bronx Baked Chicken

From: Theresa 
Sent: Saturday, July 16, 2016 8:09 AM
Subject: Finding a recipe

My name is Theresa i am also trying to find a recipe for bake chicken from the school i went to in the 1970's 
in the Bronx ps 82 its was so delicious i hope u can find them. Thank u 

Hello Theresa,

Sorry, I cannot find even a mention of this. I will post your request on my site so keep checking back regularly.


B Altman's Cheesecake

From: Mary 
Sent: Tuesday, July 12, 2016 3:29 PM
Subject: Altman's cheesecake

Could you please send me the recipe to be Altman's cheesecake I work there a million years ago and it was unbelievable 
thank you Mary 

Hello Mary,

Sorry, I could not find a recipe for B Altmanís cheesecake. All that I could find were a few mentions of how good it was.


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