Makes six servings.
- 700g mixed summer fruit, such as redcurrants, blackcurrants, raspberries
- 25g light soft brown sugar
- Eight - ten thin slices of day-old bread, crusts removed
1. Stew the fruit gently with 60-90ml water and the sugar until soft but still keeping their shape.
Meanwhile, cut a round from one slice of bread to neatly fit the bottom
of a 1.1 litre pudding basin and cut six to eight slices of the bread
into fingers about 5cm wide. Put the round at the bottom of the basin
and arrange the fingers around the sides, overlapping them so there are
3. When the fruit is cooked and
still hot, pour it gently into the basin, being careful not to disturb
the bread. Keep about 45ml of the juice. When the basin is full, cut
the remaining bread and use to make a lid to cover the fruit.
Cover the basin with a plate or saucer which fits just inside the bowl
and put a weight on top. Leave the pudding until cold, then put in the
refrigerator and chill overnight.
serve, run a knife carefully around the edge to loosen, then invert the
pudding onto a serving dish. Pour the reserved juice over the top.
Decorate with fruit and mint sprigs.
In the autumn, why not try fruits such as apples, pears, blackberries and plums.