Puddings and cakes
- Serves: 6
- Preparation time: 30 minutes
- Cooking time: 5 minutes
8 oz (225 g) redcurrants
4 oz (110 g) blackcurrants
1 lb (450 g) raspberries
5 oz (150 g) caster sugar
7-8 medium slices white bread from a large loaf
You will also need a 1½ pint (850 ml) pudding basin.
Chopped strawberries can also be used, but keep max weight of fruit under 2lb (1kg) reducing other quantity of fruit if necessary.
- Rinse all the fruits, making sure all stalks are removed also.
- Place the fruits with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has dissolved and the juices begin to run. pull off heat and leave to cool.
- Grease your pudding basin with butter.
- Line the pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together.
- Fill in any gaps with small pieces of bread, so that no juice can get through when you add the fruit.
- Pour the fruit and about half the juice in, then cover the pudding with another slice of bread.
- Place a small plate or saucer on top to weigh down the pudding and leave in the fridge overnight.
- Just before serving the pudding, turn it out on to a large serving dish and spoon the reserved juice all over, to soak any bits of bread that still look white.
- Serve cut into wedges, with either a jug of pouring cream or a bowl of whipped cream.