Time for Summer Pudding

One of my favourite puddings is Summer Pudding, I try to make one every year. We bought some strawberries and raspberries yesterday so those, plus some cherries we already had and some blackcurrants from our garden have gone into the pudding. Try as I may I can never quite get my puddings to look like the one from my recipe book below but they always taste wonderful.

You need about 11/2 (one and a half) pounds of mixed summer fruit - try to have more red fruit than blue or black as it keeps the lovely berry red colour

Hull the strawberries and raspberries, trim the blackcurrants and stone the cherries and place them in a pan with 4oz caster sugar, the sugar will disolve and the fruit juices run; bring to the boil and keep boiling for about 3 minutes

Meanwhile take about 8 slices of bread and line a 1 1/2 pint pudding basin with the bread pieces

Make sure you overlap and fill in all the gaps. Then, reserving about 4 tablespoons of juice, place the fruit and the rest of the juice in the basin, cover the top with more bread. Place a plate on top so that it fits inside the rim of the basin and weight it down so that the juice soaks into the bread. When cool place in the fridge and leave overnight. If you find some areas of bread haven't soaked through then use the reserved juice to soak into those areas.

Serve with cream, ice cream, creme fraiche or greek yoghurt - Summer on a plate.
Delicious!