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Summer Pudding
Loaf of bread, crusts removed
Berry liquid
1 cup water
1 cup sugar
1 cup blackberries or mulberries
1 cup redcurrants
2 cups raspberries
1. Place all the berry liquid ingredients into a saucepan. Stir over low heat until sugar is dissolved, then bring to boil. Strain fruit, keeping both the fruit and liquid. Leave to cool.
2. Cut bread slices into triangles, and then line pudding bowl or loaf tin with bread. Fill to top with cooked berries. Spoon over some reserved berry liquid. Cover with more bread slices. Cover with plastic wrap, place a weight on top and refrigerate for at least 24 hours.
3. Unmould onto a serving platter and serve with remaining berry liquid, double cream and some fresh berries.
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