Summer Fruit Pudding

If you are looking for a pudding that makes the most of summer fruit look no further than Summer Fruit Pudding. It's all in the name! They are simple to make and involve no cooking but you need to make them the day before you need them because they need to be pressed overnight.

Ingredients: (6 generous portions)

1 loaf of medium sliced white bread, crusts removed
250g Blackcurrants
250g Redcurrants
250g Raspberries
250g Strawberries
150g caster sugar
3 tblspn Creme de Cassis

Method:

1. Place the fruit in a saucepan with the creme de cassis and sugar and place over a low heat, stirrring occasionaly, until the sugar has dissolved and the fruit has "wept" some of its juice. Pour the fruit into a non-metallic sieve set over a bowl to catch the juices. Stand for one hour. This can be done well in advance.

2. While the fruit drains cut six bread discs big enough to sit snuggly in the base of a teacup and six big enough to snuggly enclose the top. Cut the remaining bread into fingers the same height as the cups.

3. Dip the small bread discs in the juice and place in the bottom of the cups then dip the fingers and arrange, slightly overlapping, all around the inside. Pile in the fruit (it should come to at least 1cm above the rim, then dip the larger discs of bread and place on top.

4. Place your puddings on a tray, cover with a sheet of clingfilm, put another tray on top and use a bag of sugar or something similar as a weight. Place in the fridge to press overnight.

As far as prep goes that's about it. Simple turn the puddings out, spoon some of the reserved juice over the top and serve with fresh berries and a big dollop of clotted cream or mascarpone.