Summer Pudding

  • 675g mixed fruits, such as, raspberries, blackberries, strawberries, blueberries and blackcurrants
  • 30ml water
  • 25-50g caster sugar, to taste
  • 5 slices white bread, crusts removed
  • Sprigs of fresh mint, to decorate
  1. Place fruit in a saucepan with the water and sugar. Cook gently for about 10 minutes until the fruits are soft but retain their shape.
  2. Line the base and sides of a 568ml pudding basin, with the bread, so that there are no spaces between slices.
  3. Fill half the case with fruit and top with a slice of bread and then pour in the rest of the fruit but reserve a small amount to serve. Cover with more slices of bread.
  4. Place a saucer on top of the pudding and add a weight. Leave in the fridge overnight or for at least 4 hours.
  5. To serve, turn out and pour the reserved fruit over the pudding. Decorate with mint and serve with cream, ice-cream, yogurt or your own choice.