Ingredients

  • Stale white bread, crusts removed
  • 2 punnets each raspberries, blackberries, strawberries, bluebe
  • 100 grams cherries, pitted
  • 50 grams castor sugar
  • 125 ml water or pomegranate juice

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Reserve a few berries to decorate the finished pudding.
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Step 2

  • Hull and slice the strawberries.
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Step 3

  • Place in a frypan with the other berries and cherries, sprinkle with castor sugar and add the water or pomegranate juice.
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Step 4

  • Simmer for about three minutes to release the juices, stirring gently once or twice.
  • Length: 3 minutes

Step 5

  • Place a sieve over a bowl and tip the fruit in. Allow to drain for 10 minutes, keeping the juice.
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  • Length: 10 minutes

Step 6

  • Meanwhile line a 1.5 litre capacity bowl with plastic wrap.
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Step 7

  • Cut a circle out of the bread to fit the bottom of the bowl.
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Step 8

  • Cut slightly tapered shapes to line the bowl and triangles for the top.
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Step 9

  • Dip one side of the bottom circle of bread quickly into the juice and place, juice side down, into the bowl.
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Step 10

  • Do the same with the bread for the sides, dipping them in the juice then overlapping them by a couple of centimetres.
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Step 11

  • Spoon in the fruit.
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Step 12

  • Arrange the triangles of bread on top, again overlapping the pieces.
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Step 13

  • Gently pour over the remaining juices.

Step 14

  • Cover the top with more plastic wrap and then place the bowl in a shallow dish to catch any juices.
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Step 15

  • Choose a flat plate that fits the top of the bowl.
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Step 16

  • Place it on top and weigh down with something heavy. Refrigerate for a few hours or overnight.

Step 17

  • To serve, collect any juices.

Step 18

  • Remove the plastic from the top and turn the pudding out onto a serving plate.

Step 19

  • Pour over any remaining juice.
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Step 20

  • Decorate with the reserved fruit and serve with sweetened whipped cream.
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