Easy Summer Pudding

Name: Easy Summer Pudding
Ingredients: 750 g mixed soft fruit (raspberries, red currants, black currants or blackberries); 100 g caster sugar; 100 -150 g day-old white bread, cut into slices

3 ingredients

8 steps

Ingredients

750 g mixed soft fruit (raspberries, red currants, black currants or blackberries)
100 g caster sugar
100 -150 g day-old white bread, cut into slices

Directions

1

Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
2

Line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
3

Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
4

Put a plate on top of the basin and weigh down with weights or a heavy jar.
5

Chill in the fridge overnight.
6

To unmould hold a serving plate inverted over the top and turn the pudding over.
7

Use the reserved juice to pour over any parts of the bread that did not colour.
8

Serve with cream/creme fraiche.