Summer Pudding

The juices of the fruit stain the bread in this pudding a deep red. Very pretty.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 8  ounces red currants or 8  ounces black currants
• 12  ounces cherries, pitted
• 8  ounces raspberries
• 1⁄4 pint water
• 4 -6  ounces sugar
• 6 -8  slices  thin  white bread
•  whipped cream

Directions

1. Place all the fruits with the water and sugar in a saucepan and simmer until the fruit melts.
2. Trim the crusts from the bread.
3. Cut each slice in half lengthwise.
4. Line the sides of a bowl or souffle dish with some the bread.
5. Cover the bottom of the dish with triangles cut from the remaining bread (you want the entire bottom and sides of the bowl covered with bread, fitted neatly).
6. Reserve the remainder of the bread for the top.
7. Fill the bowl with the fruit mixture.
8. Cover with the last of the bread.
9. Place a flat plate over the pudding and weight it down with a can.
10. Chill in the refrigerator overnight.
11. When ready to serve, invert onto a dish and serve with whipped cream.