Summer Pudding Recipe

6 large slices of bread, crusts removed

4 oz sugar

5 tbls water

1 1/2 lbs soft summer fruits 

(either rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)

A sprig of mint to decorate

5 fl oz fresh double cream

1 tbls fresh milk

Cut bread into neat fingers.

Put sugar and water into a saucepan and heat slowly until sugar melts, stirring.

To Microwave: Put sugar and water into a bowl and cook for about 2 mins. stirring frequently, until dissolved.

Add fruit and simmer gently for about 7-10 mins. (gooseberries and blackcurrants may take a few mins. longer).

To Microwave: Add fruit, cover and cook for 3-7 mins, stirring occasionally until soft.

Reserve a few spoonfuls of the juice. Line base and sides of a 2 pint pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in remaining fruit mixture and top with remaining bread fingers. Cover with a saucer or plate. Place a heavy weight on top.

Refrigerate overnight.

Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Serve with cream, whipped with milk until lightly stiff.