Summer Pudding

Ingredients

• 8 ounces red currants or black currants
• 12 ounces cherries, pitted
• 8 ounces raspberries
• 1/4 pint water
• 4-6 ounces sugar
• 6-8 slices thin white bread
• whipped cream

Directions

1. 1

   Place all the fruits with the water and sugar in a saucepan and simmer until the fruit melts.

2. 2

   Trim the crusts from the bread.

3. 3

   Cut each slice in half lengthwise.

4. 4

   Line the sides of a bowl or souffle dish with some the bread.

5. 5

   Cover the bottom of the dish with triangles cut from the remaining bread (you want the entire bottom and sides of the bowl covered with bread, fitted neatly).

6. 6

   Reserve the remainder of the bread for the top.

7. 7

   Fill the bowl with the fruit mixture.

8. 8

   Cover with the last of the bread.

9. 9

   Place a flat plate over the pudding and weight it down with a can.

10. 10

    Chill in the refrigerator overnight.

11. 11

    When ready to serve, invert onto a dish and serve with whipped cream.