Summer pudding

Method

1. Combine berries and sugar in a pan and slowly bring to the boil, stirring gently until sugar has dissolved and the juices are plentiful, adding more sugar if necessary.  Drain in a colander set over a bowl to catch the juices.  Cool the fruit and reserve the juices.
2. Cut 8 circles of bread, 4 to fit the bottom and 4 to fit the top of 185ml (3/4 cup) moulds.  Dip the circles for the bottoms into the juice and place in the moulds.  Cut remaining bread slices into halves for the sides of the moulds.  Dip them into the juice to line sides and fit the mould, slightly overlapping the edges.
3. Fill with berry mixture and top with the reserved top circles, dipped in juice.  Reserve any remaining berries and juice and puree to serve with the puddings.
4. Place the moulds in a dish and cover with baking paper.  Place a heavy can or weight on top of each mould.  Leave in the fridge at least 4 hours or preferably overnight.  Run a knife around the outside of moulds to release.

Tip

Instead of making individual puddings try making one larged one in pudding basin.

Recipe from Real Food, Loukie Werle, 2005.