Summer Pudding
- 5 ounces whipped cream
- 1 12 lbs fruit (a mixture of raspberries, strawberries, blackberries, blackcurrants)
- sugar
- 14 pint water
- 4 -6 slices bread, medium sliced, crustless
- Take a 2 pint pudding basin, or souffle dish.
- Cut the bread to get the base and sides of the dish.
- Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
- Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
- Put the mixture in the basin (reserving 2-3 oz juice).
- Top with the bread, pressing down firmly.
- Cover the basin with a plate or saucer to fit the top exactly.
- Place a weight on top and leave in the refrigerator overnight.
- Turn out on to a serving dish just before serving.
- Use the reserved juice to cover any parts of the bread which have been left white.
- Serve with whipped cream.
cream, fruit, sugar, water, bread
Taken from www.food.com/recipe/summer-pudding-2638 (may not work)