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