- 6
Ingredients
- 6-8 slices of bread, stale and crustless
- 1 1/2 lbs of soft fruit (blueberries, raspberries, few balckberries, and no more than 1/2 lb cherries)
- 4 oz castor sugar or 1/2 cup granulated sugar
Preparation
Step 1
1) Line the bottom and sides of a 1 1/2 pint souffle dish or pudding basin with the bread, so that bread fits close together.
2) Hull and wash the fruit, removing stones from cherries. It is best to use not more than 1/2 lb cherries - they loose their flavour somewhat when cooked. Put the fruit in a heavy based pan and add the sugar. Bring to a boil over low heat and cook for 2 minutes only, until the fruit melts and juice begin to run. Remove pan from heat and set aside 1-2 tb of the fruit juices. Spoon the fruit and remaining juice into the prepared dish, and cover the surface closely with the rest of the bread.
3) Place a plate that fits inside the dish on the top of the pudding and weight it down with heavy tins. Leave the pudding in the fridge to chill for 8 hours. Remove the plate and weight, cover the dish with the serving plate and turn upside down to unmould. Use the reserved fruit juice to pour over any parts of the bread which have not been soaked through and coloured by the juices.
4)Serve with a bowl of ice cream - softly whipped and sweetened.