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Summer Fruit Pudding

300g Raspberries

250g Blackcurrants

250g Redcurrants

120g Caster Sugar

6 slices of day old white bread, crusts removed

Put the raspberries into a large bowl.
Top and tail the currants.
Place the currants in separate saucepans, with half the sugar in each and just enough water to prevent them burning. Simmer for 2 minutes to release their juices. Add the hot currants to the raspberries and mix together.

Using a one litre (2 pint) pudding bowl, cut out a circles of bread for the top and bottom of the basin. Then line the basin with the bread, overlapping the slices round the sides to cover completely.

Using a slotted spoon, fill the basin with the fruit, packing down well. Save the remaining juice. Cover the top with the reserved slice of bread and cover with a weighted plate. Leave in the fridge for 24 hours.

Turn out onto a large plate, using the reserved juice to cover any patches of white bread.

Serve with cream or Greek yoghurt.

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