This classic summer-time treat is very easy to make, and not at all high in calories. For an even finish to the pudding, after turning out from its mould, reserve half the cooking juices and pour over any pale patches of bread.
Ingredients
8 slices of stale medium-sliced white bread, crusts removed
875g (1 3/4lb) mixed summer fruits such as strawberries (halves), raspberries, cherries (de-stoned), red and blackcurrants (a bag of frozen berries works well)
150 g (5oz) caster sugar
75ml (2 1/2fl oz) water
2 tbsp of creme de cassis liqueur
Creme fraiche or Greek yoghurt to serve
1.25 ltre (2 pint) pudding bowl
Method
Set two slices of bread aside for the top of the pudding, then use the remaining slices to line the bowl. (Put a slice of break in the bottom of the bowl, cutting it to fit, then use the remainder to line the sides. The slices should fit snugly together).
Place the fruit in a saucepan with the sugar and measured water. Heat gently until the juices begin to run. Stir until the sugar has dissolved, and cook until all the fruit is tender.
Remove from the heat and add the liqueur. Spoon the fruit and half the juice into the bread-lined bowl. Cover the top of the fruit with the reserved bread slices.
Stand the bowl in a shallow dish to catch any overflowing juices, then put a saucer on top of the bread lid. Place a weight on top of the saucer. (A tin of beans does the trick). Leave to chill in fridge for eight house or over night.
Invert the pudding onto a serving plate. Spoon the reserved juices over the top, covering any pale areas.
Serve with either creme fraiche or Greek yoghurt.
Author: Ros
Author of What's On and Life In The Kitchen!