Summer Pudding

1. 1

   Take a 2 pint pudding basin, or souffle dish.

2. 2

   Cut the bread to get the base and sides of the dish.

3. 3

   Put the blackberries and blackcurrants and sugar to taste into a pan with the water.

4. 4

   Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.

5. 5

   Put the mixture in the basin (reserving 2-3 oz juice).

6. 6

   Top with the bread, pressing down firmly.

7. 7

   Cover the basin with a plate or saucer to fit the top exactly.

8. 8

   Place a weight on top and leave in the refrigerator overnight.

9. 9

   Turn out on to a serving dish just before serving.

10. 10

    Use the reserved juice to cover any parts of the bread which have been left white.

11. 11

    Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.