Easy Summer Pudding

• 750 g mixed soft fruit (raspberries, red currants, black currants or blackberries)
• 100 g caster sugar
• 100 -150 g day-old white bread, cut into slices

1. Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
2. Line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
3. Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
4. Put a plate on top of the basin and weigh down with weights or a heavy jar.
5. Chill in the fridge overnight.
6. To unmould hold a serving plate inverted over the top and turn the pudding over.
7. Use the reserved juice to pour over any parts of the bread that did not colour.
8. Serve with cream/creme fraiche.

mixed soft fruit, caster sugar, white bread

Taken from www.food.com/recipe/easy-summer-pudding-186967 (may not work)