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1
Slice the plums in half and remove their stones.
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2
If using damsons leave the stones in they are too difficult to remove.
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3
Put the fruit into a stainless steel pan with the sugar.
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4
Bring slowly to the boil then turn down to a simmer.
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5
Cook till the fruit is soft and there are plenty of juices.
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6
Stir in the blackberries and allow to cold.
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7
Line a pudding basin with stale bread cutting it into slices and pushing them together to cover the bottom and the sides.
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8
Fill almost to the top with the fruit mix pushing it down tat with the back of the spoon.
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9
Cover the top with bread then put the basin on a shallow dish to catch any over owing juices.
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10
Reserve any juice left in the pan.
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11
Place a small plate on top of the pudding then put a heavy weight on which (a heavy tin of something will do).
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12
Put the whole thing in the fridge or possibly at least somewhere very cool and leave overnight.
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13
Remove the weight run a palette knife around the edge of the bread loosening it from the dish.
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14
Put a plate on top of the dish then turn both upside down holding the plate in place.
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15
Give a good shake and let the pudding slide out on to the plate.
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16
It will collapse a bit.
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17
Spoon over the reserved juice.
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18
Serve with cream.
