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Summer Pudding

1kg/2lb summer fruits (blackberries, raspberries, redcurrants)
250g/1/2 lb sugar
10 slices good white bread, one day old with crusts removed

Place fruit and sugar in a bowl and leave overnight. Fruit and
sugar ratio is 4:1.

Next day bring to a boil in a pan and then reduce heat and simmer
for 2-3 minutes. Or until the mix is good and 'juicy'

Line a 1 litre/2pint pudding basin with the bread cut into narrowish
slices. Use a circle for the bottom of the basin and build up with
strips from there, the important thing is to line the sides with
no gaps.

Spoon in up to half the fruit mix, cover with bread and continue
with the rest of the fruit, topping with final layer of bread..

Weight the pudding bowl with another bowl or saucer and suitable
weight (a can of something) and leave in fridge overnight..

Before serving, run a knife or spatula/pallete knife carfully round
the pudding bowl to loosen the pudding, then turn out onto a serving
plate.

Serve as you would a steamed pudding, sliced with double, or whipped
cream.

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