Summer Pudding

Ingredients

1 lb. Mixed Red Soft Fruits
4 oz. Sugar
Enough White Bread to line a Pudding Basin
Whipped Cream for serving

Directions

Trim the crusts off the bread and line the pudding basin with it, cutting a circle for the base. Ensure that the basin is lined without any gaps. Cook the fruits and sugar, without adding extra water, for a few minutes until the juices run. Drain the fruits and retain the juices. Fill the lined bowl with fruit and place a circle of bread on top, enclosing the fruit. Then put a plate on top held down with a weight on top. Place in fridge overnight. When ready to serve, turn out onto a plate and pour the reserved juices over the top. Serve with whipped cream.
(The above recipe for “Summer Pudding” is from Jan Brodie’s book “Earth Dance: A Year of Pagan Rituals”, page 98-99, Capall Bann Publishing, 1995)