Summer Pudding

Time Saver Dessert

Ingredients

2 pounds mixed fresh berries (esp. raspberries and redcurrants)

1.691 water

6 oz caster sugar(to taste)

8 or so stale slices good white bread, thinly sliced

Directions

Combine three-quarters of the berries with the sugar and water in a small saucepan and gently heat until sugar has dissolved. Remove and add more sugar if too tart. Add almost all of the remaining berries and strain the fruit, keeping all the juices.

Remove the crusts from the bread, and cut a piece to fit the base of a one-litre pudding basin or bowl. Cut the remaining slices into triangles or rectangles to cover the sides of the bowl. Now that you've assembled the shell, take each cut slice, dip it lightly into the reserved juices, and return it to its position in the bowl.

Add the berries, and some of their juices, and top with a final layer of bread, cutting to fit. Press lightly until the juices rise to the top, covering the bread. Place a saucer on top, weight it with a can, and refrigerate overnight. Refrigerate the remaining juices as well.

To unmould, ease a knife between pudding and bowl, place a serving plate on top and invert. Spoon the reserved juices on top and arrange the reserved berries on top.

Serve with a dollop of thickened cream, yogurt or creme fraiche.

*Ingredients Suggestion*

Replace white bread with raison bread or brioche

Enjoy!