SUMMER-PUDDING-

SUMMER PUDDING

SERVES
8 slices of stale medium-sliced white bread, crusts removed 875g ( 1½ lb ) mixed summer fruits such as strawberries, redcurrants, blackcurrants, cherries, and raspberries, 150g ( 5 oz ) caster sugar 75ml ( 2 ½fl oz ) water 2tbsp framboise or crème de cassis liqueur Crème fraîche or Greek yogurt to serve 1.25 litre ( 2 pint ) pudding bowl .

 
This classic English summer-treat is very easy to make, and not at all high in calories. For a perfect, evenly coloured result, reserve half of the cooking juices and pour them over any pale patches of bread after unmoulding the pudding.
1- Set 2 slices of bread aside for the top of the pudding, then use the remaining slices to line the bowl ( see box, left ) .
2- Hull and halve the strawberries if large, strip the currants from their stalks, and pit the cherries.
3- Place the redcurrants, blackcurrants, and cherries in a saucepan with the saucepan with the sugar and measured water. Heat gently until the juices begin to run. Stir until the sugar has dissolved, and cook until all of fruit is just tender.
4- Remove from the heat and add the strawberries, raspberries, and liqueur. Spoon the fruit and half of the juice into the lined bowl, reserving the remaining juice. Cover the top of the fruit with the reserved bread slices.
5- Stand the bowl in a shallow dish to catch any overflowing juices, then put a saucer on top of the saucer. Leave to chill for 8 hours.
6- Invert the pudding on to a serving plate. Spoon the reserved juices over the top, paying attention to pale areas. Serve with either crème fraîche or Greek yogurt.

LINING THE PUDDING BOWL
Put a slice bread in the bottom of the bowl, cutting it to fit if necessary, then use the remainder to line the sides. The slices should fit snugly together .