Easy Summer Pudding

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 8
• 1 lb strawberry
• 6 ounces raspberries
• 6 ounces black currants
• 6 ounces red currants
• 6 ounces blackberries
• 18 slices bread
• 6 ounces golden caster sugar
• 3 tablespoons water

Recipe

• 1 wash and prepare the fruits carefully.
• 2 place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
• 3 add the fruits and cook gently for a few minutes – do not boil rapidly.
• 4 allow the mix to cool and check for sweetness – add more sugar if required.
• 5 take 8 individual pudding moulds and line with cling film.
• 6 remove the crusts from the bread.
• 7 take 8 slices of the bread and cut them in half to form oblongs.
• 8 line the insides of the moulds with the oblongs.
• 9 on 2 slices cut them into quarters to make squares to line the bottom of the moulds – there should not be any gaps.
• 10 spoon carefully into the moulds the fruit mixture to the top.
• 11 keep back some of the juice from the fruits.
• 12 with the remaining bread cut out circles big enough to cover the whole of the mould.
• 13 place the bread lids on top and fold over the cling film.
• 14 place the moulds on a tray and place another tray on top.
• 15 place weights on top of the tray and refrigerate the puddings over night.
• 16 turn out the puddings and remove the cling film.
• 17 with a pastry brush give the puddings a gentle coat of the saved juices of the fruit. if there are any bits still showing this will cover them up.
• 18 serve chilled with pouring cream.