sig's Summer & Autumn Berry Pudding

1. 1

   Wether you use fresh or frozen fruit (frozen fruit releases its juice quicker) heat very gently in a pot with the sugar ( do not add water) stirring all the time until all the juices are running out and you have plenty of about two cups relatively syrup like., take of heat and cool.

2. 2

   line a pudding bowl with the bread overlapping , not leaving any gaps.

3. 3

   Fill with the Fruit and juice.

4. 4

   Fold the edges over to cover the top, and/or add extra slice if not covered completly Add a plate on Top and weight down with about 2 kg weight ( I use cans) .

5. 5

   Stand in fridge until all the bread has turned berry colour, about 8 hours.

6. 6

   If not all covered you can dissolve some redcurrant jelly with very little water and poor over.

7. 7

   Do not make to wet .

8. 8

   To serve run hot water along the outside of bowl carefully, do not get water inside of bowl, cover with a big plate and turn upside down.

9. 9

   The pudding should come away easy.

10. 10

    Serve with fresh cream or hot custard and decorate with leftover berries and banana.

* Per serving · 4 servings · Values may vary.

No additional tips available.