Easy Summer Pudding

1. 1

   Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.

2. 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. 3

   Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.

4. 4

   Put a plate on top of the basin and weigh down with weights or a heavy jar.

5. 5

   Chill in the fridge overnight.

6. 6

   To unmould hold a serving plate inverted over the top and turn the pudding over.

7. 7

   Use the reserved juice to pour over any parts of the bread that did not colour.

8. 8

   Serve with cream/creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.