Saturday, 20 July 2013
I used strawberries (alpine, wild and maincrop), rasperries, cherries, red currants and gooseberries, but any combination of summer fruit works as does autum fruits like blackberries later in the year.
Cut the crusts off the bread slices (it doesn't matter if they are stale!) and line a pudding basin with the bread being careful to overlap the pieces.
Reserve enough bread to cover the top.
Place about two thirds of the smaller more delicate fruits like red currants, raspberries and wild straw berries into the lined basin.
If using cherries half and stone them, slice the strawberries and place in a saucepan with the other reserved fruits.
Sprinkle with sugar, to taste, and heat until the fruits release their juices - this tends to disintergrate the smaller fruits.
Pour the contents of the sauce pan while still very hot into the pudding.
Top with excess bread and place a saucer that is slightly smaller than the basin on top. Weight with a tin can and place in the fridge over night.
The following day place a plate over the top of the pudding basin and turn over - turning out the pudding.