Summer Pudding

Submitted by Strawberry Girl

• Ingredients: 5
• Serves: 4

ingredients

• 5 ounces whipped cream
• 1 1⁄2 lbs fruit (a mixture of raspberries, strawberries, blackberries, blackcurrants)
• sugar
• 1⁄4 pint water
• 4 -6 slices bread, medium sliced, crustless

directions

1. Take a 2 pint pudding basin, or souffle dish.
2. Cut the bread to get the base and sides of the dish.
3. Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
4. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
5. Put the mixture in the basin (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
6. Cover the basin with a plate or saucer to fit the top exactly.
7. Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving.
8. Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.