SUMMER PUDDING

· Author: Everyday Cooks

· Prep Time: 15 minutes

· Cook Time: 8 minutes

· Total Time: 25 minutes + chilling

· Yield: 6-8 servings

· Category: Dessert

· Method: Hob

· Cuisine: British

· 5-6 slices bread from a large unsliced white loaf

· 400g strawberries

· 350g raspberries

· 250g redcurrants and/or blackcurrants

· 150g caster sugar

1. Wash the fresh fruit and cut the strawberries into halves or quarters, depending on size

2. Put a saucepan on a MEDIUM LOW setting and heat the strawberries and sugar for about 3 minutes

3. Add the raspberries and currants for 2-3 minutes to warm through, draining first if frozen

· You are not aiming to cook the fruit, just start to soften it and get the juice starting to run

4. Slice the bread and remove the crusts

5. Cut a slice of bread to fit on the bottom of the pudding basin, slightly coming up the sides

6. Arrange the bread slices to line the sides of the basin, overlapping slightly and filling in any gaps

7. Strain the fruit and spoon into the bread-lined basin. Add the juice, keeping about 150ml back

8. Make a lid for the pudding with a slice of bread.

· It’s okay if it’s just above the rim of the basin

9. Place a small plate or saucer that just fits inside the bowl on top and add a 2kg weight

· Use anything heavy, e.g. weights from scales or a (clean) stone

10. Leave in the fridge overnight

11. To remove the pudding from the basin:

· Loosen around the edges with a palette knife

· Place the serving dish upside down on the basin and then turn the right way up

12. Use the reserved juice to cover any white patches left on the bread

13. Decorate with fresh fruit if desired

14. Serve with cream or ice cream

· Frozen currants need no preparation, just defrosting