For a printable version of this recipe, click here.

This delicious and quintessentially English cold pudding consists of a bread lining soaked with lightly cooked and juicy summer soft fruits. Serves four to six.

Ingredients

• 1-1 ½ lb fruit (a mixture of raspberries, strawberries, redcurrants, blackberries etc.)

• Sugar to taste

• Scant ¼ pint water

• 4-6 slices medium sliced bread

• 5 oz whipped cream

Method

1. Take a 2-pint pudding basin.

2. Put the currents with sufficient sugar to taste into a pan with water.

3. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.

4. Meanwhile cut the crust off the bread and then cut the bread to fit the base and sides of the basin.

5. Put the fruit mixture into the basin reserving 2-3 oz of juice.

6. Top with the remaining bread, pressing down firmly.

7. Cover the basin with a saucer to fit the top exactly, place about 1 pound weight on top and leave in the refrigerator overnight.

8. Turn out on a serving dish just before serving and use the reserved juice to cover any parts of the bread which have remained white.

9. Serve with whipped cream.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.