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Summer Pudding

Recipe Submitted By: bakingmad

This Summer Pudding recipe is so tasty, it's the perfect dessert for a family dinner.

500 grams	Raspberries
200 grams	Blackcurrants
200 grams	Redcurrants
4 tbsp	Golden Caster Sugar (Billington's) 4-5 tblspns
	Wholemeal Bread (Allinson) 7-8 slices
	Double Cream to serve

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Remove the black currants and redcurrants from their stems and wash. Put in a large saucepan with the raspberries and some of the sugar and a splash of water.
Heat on low until the fruit is simmering, gently simmer for 4-5 minutes, until the berries start to burst, then take off the heat.
Cut the crusts off the sliced bread. Cut a circle the same size as the base of the bowl out of 1 of the slices and place in the bottom of the pudding bowl. Cut the rest of the slices into 3 and use them to line the sides of the bowl, ensuring there are no gaps. Save a few of the slices for the lid.
Pour the fruit into the basin, reserving some of the juices. Top with the saved slices.
Place a small plate on top of the pudding, it should fit just inside the rim of the bowl, and place a weight on top. Some of the juices may escape, so place the bowl on a tray to catch it.
Chill in the fridge overnight.
To serve, carefully slide a knife around the edge of the pudding and turn onto a plate. Use the reserve juices to brush any patches where the juices haven’t soaked through.
Serve with double cream.