Sarau Festival

Summer Pudding by Steve Richards of The Jester House
Line a 1 litre glass bowl with stale toast slice white bread (crusts removed),
(save enough to cover the top as well).
In a pot warm 250g black currants with 100g sugar until the juices start to run
Add
250g raspberries
250g blackberries
250g strawberries
continue to warm until the fruit is soft but not cooked.
Do not bring to the boil.
Pour the fruit into the lined bowl, cover the top with reserved bread,
place a plate on top then a heavy weight on the plate e.g. a pot of
water
Refrigerate over night. Before serving turn the pudding out onto a
plate and serve with lashings of cream.
Any combination of fruit will work but currants and raspberries are traditional.
Enjoy!