Summer Pudding

Directions

1. 1
   Take a 2 pint pudding basin, or souffle dish.
2. 2
   Cut the bread to get the base and sides of the dish.
3. 3
   Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
4. 4
   Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
5. 5
   Put the mixture in the basin (reserving 2-3 oz juice).
6. 6
   Top with the bread, pressing down firmly.
7. 7
   Cover the basin with a plate or saucer to fit the top exactly.
8. 8
   Place a weight on top and leave in the refrigerator overnight.
9. 9
   Turn out on to a serving dish just before serving.
10. 10
    Use the reserved juice to cover any parts of the bread which have been left white.
11. 11
    Serve with whipped cream.