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Berry Pudding

400g can berries
1.5 kg mixed berries (fresh or frozen blueberries, raspberries,
blackberries, boysenberries, mulberries or very ripe, sliced strawberries)
white bread (about 10 slices)

Strain the juice from the can of berries. Boil until the juice is
reduced to half a cup. Add all the berries and mix well, mashing
some of the fruit to get the juices flowing. Cut the crusts off
the bread and use it to line a large pudding basin. Don't leave
any gaps. Pile the berries into the bread-lined basin, then fit
more bread on top Cover the basin with plastic wrap, then with a
plate that fits exactly into the top. Place something heavy (such
as a large can) on the plate. Put the basin in the refrigerator,
and leave for 24 hours. To serve, turn the pudding onto a plate.
Heat some brandy and flame over the top.

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