Summer Pudding

Serves: to serve 4 - 6

Prep Time: 10 Minutes + waiting

Cook Time: 5 Minutes

Ready In: 15 mins
+ waiting

2 lb - frozen mixed red fruits

4 oz - caster (superfine) sugar

10 - 12 thin slices - white bread

Place the fruit and sugar in a large pan and simmer gently, stirring from time-to-time for about 5 minutes until the fruit is tender but not mushy. Meanwhile, trim the crusts off the bread then from one slice, cut a circle that will fit into the base of a 900ml (1½pt) pudding basin. Cut the remaining bread into strips or wedges to line the side of the basin. Try to leave no spaces but don't worry if you have to fill any gaps with small pieces of bread - it won't cause any problems.
Half fill the lined basin with the fruit and juice and then cut another layer of bread at roughly the halfway point up the basin and place it on top of the fruit. Now complete filling the basin with the fruit and juice leaving just enough room at the top for a final layer of bread. Place a flat plate with a weight on the top and leave overnight in a cool place (ideally a fridge). When you are ready to serve, remove the weight and the kitchen plate and place a serving plate face down on the top of the bowl, hold it well in place and turn both bowl and plate over. As you gently lift the basin, the pudding will remain beautifully in shape on the plate. Serve with cream and a glass of sweet white wine... simply delicious!