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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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supposed to be made with 5 oz. each black currants, red currants, blackberries and raspberries plus 6.5 oz. strawberries; I used what I had Ingredients:
300 g strawberries, washed, hulled and quartered |
300 g raspberries, washed and hulled |
1/2 cup water |
3 tbsp. sugar |
160 g bread (about 8 slices; crusts removed before weighing) |
Directions:
1. In a saucepan, heat all berries except strawberries with 1/2 cup water until they fall apart upon mixing. This should take about 5 minutes.
2. Add sugar to taste. (This fruit combo took about 3 tbsp. Riper fruit needs less sugar.)
3. Drain some of the liquid from the fruit into a bowl.
4. Dip one side of the bread into the drained juice then use, juice side down, to line a bowl big enough to hold the bread filled with fruit. Save one piece of juice-dipped bread for the top. Don't squish the bread!
5. Fill the 'bread bowl' with fruit mixture (with any remaining juice mixed back in). Top with the reserved slice of bread, pulling in bread from the sides as necessary so that you can't see any fruit.
6. Cover with cling film and use a small plate to weight down the pudding.
7. Store in the fridge overnight so that the bread absorbs the fruit juice.
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