Easy Summer Pudding - cooking recipe

Ingredients

1 lb strawberry
6 ounces raspberries
6 ounces black currants
6 ounces red currants
6 ounces blackberries
18 slices white bread
6 ounces golden caster sugar
3 tablespoons water

Preparation

Wash and prepare the fruits carefully.
Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
Add the fruits and cook gently for a few minutes - do not boil rapidly.
Allow the mix to cool and check for sweetness - add more sugar if required.
Take 8 individual pudding moulds and line with cling film.
Remove the crusts from the bread.
Take 8 slices of the bread and cut them in half to form oblongs.
Line the insides of the moulds with the oblongs.
On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
Spoon carefully into the moulds the fruit mixture to the top.
Keep back some of the juice from the fruits.
With the remaining bread cut out circles big enough to cover the whole of the mould.
Place the bread lids on top and fold over the cling film.
Place the moulds on a tray and place another tray on top.
Place weights on top of the tray and refrigerate the puddings over night.
Turn out the puddings and remove the cling film.
With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
Serve chilled with pouring cream.