Summer Pudding Recipe

1 lb raspberries
8 oz redcurrants
4 oz blackcurrants
5 oz caster sugar
7-8 medium slices of white bread from a large loaf

Separate the redcurrants and the blackcurrants from their stalks. Rinse all the fruits picking out any that look musty.

Place the fruits with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes until the sugar has melted and the juices begin to run. Remove the fruit from the heat and line the pudding basin with the slices of bread overlapping them and sealing well by pressing the edges together. No juice should be able to get through.

Pour the fruit and juice in leaving about 4 tablespoons full in the basin. Cover over with another slice of bread. Place a small plate or saucer that fits exactly inside the rim on top. On top of the plate place a 4lb weight and leave in the refrigerator overnight.