• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 250gm white bread
  • 850gm mixed summer fruits (Cherries stoned, raspberries, blueberries and cranberry, from supermarkets. You can use other berries or fruit.)
  • 4 tbsp. caster sugar

Instructions

  1. Remove the crust from the bread. Line a 600ml bowl with the sliced bread. Keep a slice or two to make a lid for the pudding.
  2. Place the fruits in a saucepan. Add the sugar. Gently simmer for 3 minutes or until the fruits have released juices and the sugar has dissolved.
  3. Fill the lined bowl with the fruits keeping some aside for a garnish.
  4. Cap the pudding with the bread slices. Set aside.
  5. Wrap the pudding in clingfilm. Weigh down with weights or cans. Refrigerate overnight.
  6. Un-mould the summer pudding. Invertt on a serving plate. Garnish the top with the fruits set aside earlier.
  7. Serve chilled and with cream

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