Summer Pudding

Ingredients

  • Half a small loaf of bread
  • 125g Blueberries
  • 125g Raspberries
  • 200g Strawberries
  • 150g Cherries
  • 50g Sugar

Method

  1. Prepare the fruits and place in a large pan with the sugar; keep some fruits aside to decorate
  2. Bring the fruit and sugar to the boil and simmer for around 10 minutes; allow to cool
  3. Remove the crusts and thinly slice the bread
  4. Line a deep bowl or pudding basin with the slices, filling any gaps with small pieces of bread
  5. Spoon the fruit into the prepared bread basin using a slotted spoon and reserving the juices
  6. Cover the fruit with the last slices of bread
  7. Weigh down the pudding with a small plate or bowl and refrigerate over night
  8. Turn the pudding out into a dish the next day and pour the remaining juices over it
  9. Decorate with the saved fruit and fresh mint sprigs; serve with soya cream,

Cooking Temperature: Medium Hob

Cooking Time: 10 Minutes

Serves: 8

Keeps For: 3 days

Tips and Comments

  • This is a really good way of using up slightly elderly Fruit Bread.
  • Try using other fruits; red and blackcurrants would work well too.
  • See Not-Dairy for details of soya cream and other serving options