Summer Pudding

Directions

1. 1
   Cook the black and red currants and sugar in a saucepan over medium heat, stirring often, until the fruit gives off its juices.
2. 2
   Stir in the strawberries and blueberries and cook just until they begin to soften.
3. 3
   Cover the bottom of the bowl with a round of bread trimmed to fit.
4. 4
   Line the sides of the bowl with bread slices as needed, trimmed and overlapping to fit.
5. 5
   Spoon some of the fruit juices over the bread.
6. 6
   Fill the bowl with the fruit, packing it well.
7. 7
   Cover with the remaining bread, trimmed to fit.
8. 8
   Place the bowl on a plate.
9. 9
   Cover with plastic wrap.
10. 10
    Place a small plate inside the bowl and weigh with a heavy can of food.
11. 11
    Refrigerate at least 8 hours or overnight.
12. 12
    Uncover the bowl and turn the pudding out onto a serving platter.
13. 13
    Serve chilled.
14. 14
    Good with ice cream or whipped cream.