| Summer berry pudding

Trim the crusts from the bread. Place water, sugar and berries in a pot. Gently bring to the boil then remove from heat. Add cassis and allow to cool. Taste mixture and add more sugar if necessary.

Place the fruit in a strainer set over a bowl. Allow the juice to run into the bowl.
Cut rounds to fit the base and top of a pudding bowl, and cut the rest of the bread into fingers. Wet the bowl lightly and line with clingfilm.

Dip the bread base into the juice and place at the base of the bowl. Dip the bread fingers into the juice one by one, and use these to line the mould so that they overlap. Spoon the berry mixture into the bowl and pack firmly. Enclose the top of the pudding with a soaked bread disc.
Place a plate on top of the bowl and weigh down with cans. Refrigerate overnight.

To serve
unmould the pudding onto a serving plate and sprinkle with extra berries and icing sugar. Serve with cream.

Words and image: Fairladymagzine

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