Fruity

Summer pudding
1. 

850g mixed summer fruit such as :
      raspberries, 
      redcurrants, 
      strawberries 
      blackcurrants,
      blackberries 
      blueberries
185g caster sugar
Slightly stale sliced white bread, crusts removed

Double cream, to serve

Cut pieces of bread to line a pudding bowl, ensuring no gaps.

Heat the mixed summer fruit with the sugar. Bring to the boil then simmer for 3 mins or so

until the fruit is soft and juicy. The strawberries are best added right at the end to prevent them going mushy.

Remove from the heat and strain. Dip the bread in the juices and line the pudding bowl. Then fill with the fruit and some juice, sealing the top with the last of the bread, then pour over any remaining juice.

Find a saucer that just fits inside the pudding bowl and weigh it down and refridgerate over night.

The next day, turn out and serve with cream.

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