Summer Pudding

1. 1

   Cook the black and red currants and sugar in a saucepan over medium heat, stirring often, until the fruit gives off its juices.

2. 2

   Stir in the strawberries and blueberries and cook just until they begin to soften.

3. 3

   Cover the bottom of the bowl with a round of bread trimmed to fit.

4. 4

   Line the sides of the bowl with bread slices as needed, trimmed and overlapping to fit.

5. 5

   Spoon some of the fruit juices over the bread.

6. 6

   Fill the bowl with the fruit, packing it well.

7. 7

   Cover with the remaining bread, trimmed to fit.

8. 8

   Place the bowl on a plate.

9. 9

   Cover with plastic wrap.

10. 10

    Place a small plate inside the bowl and weigh with a heavy can of food.

11. 11

    Refrigerate at least 8 hours or overnight.

12. 12

    Uncover the bowl and turn the pudding out onto a serving platter.

13. 13

    Serve chilled.

14. 14

    Good with ice cream or whipped cream.

No additional tips available.