Summer Pudding

• 14 oz raspberries
• 14 oz blueberries
• 14 oz blackberries
• 8 oz strawberries, quartered
• 3/4 cup sugar
• 18 slices white bread, crusts removed, halved diagonally
• 1/2 cup blackberry jam
• None None Whipped cream or ice cream, to serve

1. Place berries, sugar and 1/2 cup water in a large saucepan on low heat. Stir until berries are softened. Strain the berries over a large bowl; reserve the syrup.
2. Brush 1 side of the bread triangles with the berry syrup. Arrange 28 triangles, syrup-side down, around the bottom and sides of a 2-quart glass or ceramic bowl, overlapping slightly. Spoon in the berry mixture. Arrange remaining bread over the top.
3. Cover with plastic wrap. Place a small plate on top of the pudding. Place cans (or other weights) on the plate to weigh the pudding down. Refrigerate overnight.
4. Place the jam and remaining berry syrup in a small saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until the syrup has thickened slightly. Cool. Refrigerate until required.
5. Unmold puddng onto a serving plate and brush with syrup. Cut pudding into wedges and serve with remaining syrup and whipped cream or ice cream.

raspberries, blueberries, blackberries, strawberries, sugar, white bread, blackberry jam, cream

Taken from recipes-plus.com/api/v2.0/recipes/30508 (may not work)