- 8-12 slices day old white bread
- 900 g of frozen fruit blackberries/raspberries/mixed berries but not strawberries
- 100g-170g white sugar
Rinse a 900 ml pudding basin with cold water. Trim the crusts from the bread slices. Cut a circle from 1 slice to fit the bottom of the basin. Cut enough wedge-shaped pieces to fit around the sides. Press bread in firmly to line the basin making sure there are no gaps. Reserve a few pieces of bread to cover the top.
Trim the fruits and put them into a saucepan. Add the sugar, cover with a pan lid, and cook gently for 5 minutes, or until fruit is softened. Turn hot fruits into the lined pudding basin. Cover the top with the remaining pieces of bread and put a weighted plate on top. Allow to stand overnight.
Remove the weighted plate and place a serving plate over the pudding. Invert pudding on to the plate and serve with cream.
- Very little extra trouble to make two instead of one (recipe is for one).
- If you add a little bit of extra fruit and sugar it will give you extra juice. (Sugar and fruit must be in the same proportions).
- Any type of pudding basin can be used (Not sure if metal OK because of the acidic action of fruit on metal).
- The pudding should come to about half a cm from the top of the bowl.
- If the top layer of bread is still white add a bit more juice.
- Then cover with two layers of glad wrap tightly. With weight on top put in fridge.
- When ready to eat remove glad wrap, loosen gently with a knife and put a plate on top and invert.
- However careful you are, there are always white patches and stain with juice.
- Remaining juice put in a bottle in the fridge and pour over pudding to serve plus cream.
Update: Mum got the original recipe from Katie Stewart's Cookbook ISBN 0 330 28556 4 (1985)