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Dutch Summer Pudding

175 g white bread (thinly sliced and crust removed
150 g strawberries
150 g blueberries
50 g raspberries
50 g red currents
50 g caster sugar
300 ml black current sauce
double cream, whipped
4 wild strawberries
16 blueberries
12 raspberries
4 sprigs of red current
4 sprigs of blackcurrant
icing sugar

Line the base and sides of four dariole moulds with most of the
bread by cutting it in 1 cm -1/2 inch- wide fingers. Simmer all
the berries with the sugar over a moderate heat for about 10 min.
until the fruit is tender and the syrup is slightly reduced.

Pour the hot fruit and syrup into the bread-lined moulds. Allow
the bread to soak up the syrup, then add extra fruit as necessary
to fill each mould completely. Top each with a round of bread
slightly smaller than the mould. Cover and chill overnight.

Unmould each summer pudding on to a plate. Spoon some blackcurrant
sauce over each pudding and decorate with a rosette of cream and
a wild strawberry. Decorate each plate with four blueberries, tree
raspberries and a sprig of both red currant and black current dusted
with icing sugar.

Serves 4


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