Line a 2lb loaf tin or large basin with clingfilm. You could also use ramekins or muffin tins for individual puddings )
Prepare the fruit and put it in a pan with the sugar . Raspberries and blackberries don't need as much cooking so leave them for now
Cook until just starting to soften 2-3 minutes. Add the raspberries and blackberries at the end of cooking
Cut the crusts from the bread and line your basin or tin , slightly overlapping each slice
Spoon a little of the juice from the berries onto the bread to soak and colour it
Add the fruits slowly , allow the bread to soak up the juices
When the basin is full top with another slice of bread ( cut to fit ) . Pour over a little more juice . You should have some fruit leftover to serve alongside the pudding.
Cover the top with clingfilm and weigh it down with a tin of something chill overnight in the fridge
When ready to serve remove the weight , peel back the clingfilm and turn out onto a plate
Serve with the remains fruit and cream or yogurt
Ingredients
Directions
Line a 2lb loaf tin or large basin with clingfilm. You could also use ramekins or muffin tins for individual puddings )
Prepare the fruit and put it in a pan with the sugar . Raspberries and blackberries don't need as much cooking so leave them for now
Cook until just starting to soften 2-3 minutes. Add the raspberries and blackberries at the end of cooking
Cut the crusts from the bread and line your basin or tin , slightly overlapping each slice
Spoon a little of the juice from the berries onto the bread to soak and colour it
Add the fruits slowly , allow the bread to soak up the juices
When the basin is full top with another slice of bread ( cut to fit ) . Pour over a little more juice . You should have some fruit leftover to serve alongside the pudding.
Cover the top with clingfilm and weigh it down with a tin of something chill overnight in the fridge
When ready to serve remove the weight , peel back the clingfilm and turn out onto a plate
Serve with the remains fruit and cream or yogurt