Penny2017-08-06T21:29:24+00:00 Total Recipe Views: 31 Summer Fruit Pudding By Penny English June 9, 2015 Ingredients Approx 2kg summer berries ( strawberries , raspberries, red, black and white currants , blackberries , blueberries , cherries , use whatever you have ) 250g caster sugar Thick sliced white loaf or brioche ( a day or so old ) Directions 1Line a 2lb loaf tin or large basin with clingfilm. You could also use ramekins or muffin tins for individual puddings ) 2Prepare 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 3Cook until just starting to soften 2-3 minutes. Add the raspberries and blackberries at the end of cooking 4Cut the crusts from the bread and line your basin or tin , slightly overlapping each slice 5Spoon a little of the juice from the berries onto the bread to soak and colour it 6Add the fruits slowly , allow the bread to soak up the juices 7When 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. 8Cover the top with clingfilm and weigh it down with a tin of something chill overnight in the fridge 9When ready to serve remove the weight , peel back the clingfilm and turn out onto a plate 10Serve with the remains fruit and cream or yogurt close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.