In the June, 2000, issue of Martha Stewart Living there is a wonderful and nostalgic look at these grandmotherly, English 'puddings' and how to prepare them yourself.
The classic summer pudding terrine takes center stage in front of an arrangement of fragrant roses in Martha's back yard. The dessert consists of white bread soaked in berry juices molded around a melange of cooked, sweetened and chilled berries and fruits. Towards the back of the table is the blancmange, a molded jelly dessert made of almond-steeped milk. Each place setting offers a healthy helping of red gooseberry fools - a mixture of whipped cream and sweetened berry preserve.