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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 ounces whipped cream |
1 1/2 lbs fruit (a mixture of raspberries, strawberries, blackberries, blackcurrants) |
sugar |
1/4 pint water |
4 -6 slices bread, medium sliced, crustless |
Directions:
1. Take a 2 pint pudding basin, or souffle dish.
2. Cut the bread to get the base and sides of the dish.
3. Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
4. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
5. Put the mixture in the basin (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
6. Cover the basin with a plate or saucer to fit the top exactly.
7. Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving.
8. Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.
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