350g fresh or frozen summer fruits (200g raspberries, 75g redcurrants, 75g blackcurrants)
80g caster sugar
6 slices medium cut white bread
12cm diameter glass or plastic bowl
- Place the berries in a saucepan with the sugar and if you have time, leave to draw out the juices for 2 hours. If using frozen fruits allow to thaw first.
- Bring slowly to the boil, stirring carefully so as not to break up the fruit, simmer for 2-3 minutes.
- Remove the crusts from your slices of bread, roll until thin using a rolling.
- Cut a circle just a little bigger than the bowl base and cut the remaining bread into triangles .
- Dip the circle in the juices and press into the base of the bowl. Do the same with the triangles and cover the sides of the bowl with no gaps. Allow the bread to hang over the sides of the bowl to cover the top of your pudding.
- Drain any excess juice and spoon the fruit into the bread lined bowl.
- Use the overhanging pieces of bread to cover the top of the pudding. Use more bread if needed.
- Place a saucer on top of the pudding, right on top of the bread, and place something heavy on top. This will press the pudding and allow you to be able to turn it out.
- Put the pressed pudding on a tray or dish to catch any juices that may seep out and refrigerate overnight.
- The next day gently use a knife to ease the bread away and turn out onto a plate.
- Serve chilled with some extra fruit and lots of double cream!