Easy Summer Pudding

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 6
• 750 g mixed soft fruit (raspberries, red currants, black currants or blackberries)
• 100 g caster sugar
• 100 -150 g day-old bread, cut into slices

Recipe

• 1 put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
• 2 line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
• 3 put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
• 4 put a plate on top of the basin and weigh down with weights or a heavy jar.
• 5 chill in the fridge overnight.
• 6 to unmould hold a serving plate inverted over the top and turn the pudding over.
• 7 use the reserved juice to pour over any parts of the bread that did not colour.
• 8 serve with cream/crème fraiche.