Ingredients
450g Rasberries
110g Blackcurrants
225g Redcurrants
150g Caster Sugar
Medium Slices of White Bread cut from a whole loaf
Ingredients
450g Rasberries
110g Blackcurrants
225g Redcurrants
150g Caster Sugar
Medium Slices of White Bread cut from a whole loaf
A real treat using only the freshest summer fruits when they are at their peak. Hardly any cooking involved but it needs to spend the night in the fridge. You can mix and match the fruit as you like perhaps using blueberries or blackberries but stick with the rasberries if you can.
Clean and rinse the fruit before placing them into a saucepan with the caster sugar. Leave them on a medium heat for three to five minutes, just long enough for the sugar to disolve and for the fruit juice to begin to flow. Take a pudding basin of around 850ml and butter lightly. Remove the crusts from the bread and line the basin making sure there are no gaps and ensuring all of the joins are well sealed. Cut smaller pieces as necessary to fill any gaps. Pour in the fruit and juice but keep back around 150ml of the juice and a few berries for decoration. Finally cover the top of the pudding with some more bread again ensuring there are no gaps. Put a small plate or saucer on top of the bread lid. This needs to fit inside the rim of the basin. Place a heavy weight, 1.5kg - 2kg on top and put the pudding in the fridge overnight.
When ready to serve, turn the pudding out onto a large serving bish and pour over the reserved berries and juice. Serve with double cream.