8 thick slices of day-old good quality bread, crust removed
800 g mixed summer berries (Raspberries, Strawberries, Redcurrants, Blackcurrants, Blueberries)
150 g sugar
In a heavy-based saucepan, place the fruit and sugar over a gentle heat. Stir carefully for 3-4 minutes until the juice runs from the fruit. Remove from the heat and set aside to cool.
Take a 2 pint pudding basin and line with the slices of bread. Cut a circle for the base and a larger one for the top. Make sure that the basin is completely lined so that the juice will not escape.
Strain the fruit and set the juice aside in a fridge for later.
Place the fruit in the lined pudding basin. Cover with the large circle of bread to form the lid, and then moisten the lid with a little of the reserved juice.
Place a small plate or saucer over the top of the basin, small enough to just sit inside the rim of the basin and place pressure on the pudding. Place a heavy jar or weight on top of this and place in the fridge overnight.
When ready to serve run a knife inside the basin to loosen and turn out onto a serving plate. The pudding should be a bright red colour, if not pour on some of the juice.
Serve with a remaining juice and cream
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