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LOCATION: Recipes >> Desserts Pudding >> Summer Pudding 03

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SUMMER PUDDING

5 oz whipped cream
1 to 1 1/2 lbs fruit (raspberries, strawberries, blackberries, blackcurrants)
Sugar to taste
scant 1/4 pint water
4-6 slices medium sliced bread, crustless

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

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