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

1. Take a 2 pint pudding basin, or souffle dish.
2. Cut the bread to get the base and sides of the dish.
3. Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
4. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
5. Put the mixture in the basin (reserving 2-3 oz juice).
6. Top with the bread, pressing down firmly.
7. Cover the basin with a plate or saucer to fit the top exactly.
8. Place a weight on top and leave in the refrigerator overnight.
9. Turn out on to a serving dish just before serving.
10. Use the reserved juice to cover any parts of the bread which have been left white.
11. Serve with whipped cream.

cream, fruit, sugar, water, bread

Taken from www.food.com/recipe/summer-pudding-2638 (may not work)