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READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 ounces whipped cream
  • 1 12 lbs fruit (a mixture of raspberries, strawberries, blackberries, blackcurrants)
  • sugar
  • 14 pint water
  • 4 -6 slices bread, medium sliced, crustless

Directions

  1. Take a 2 pint pudding basin, or souffle dish.
  2. Cut the bread to get the base and sides of the dish.
  3. Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
  4. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
  5. Put the mixture in the basin (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
  6. Cover the basin with a plate or saucer to fit the top exactly.
  7. Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving.
  8. Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.

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