MINI SUMMER PUDDINGS

Preparation time: 15 minutes Chilling time: 6–8 hours

Line the 2 pudding basins with cling film, allowing it to overfl ow the edges.

In a medium saucepan heat the fruit and sugar, simmering gently for 4–5 minutes.

Prepare the bread casing. Remove crusts from the bread and cut out 2 x bases and top circles using the pudding basin as a template. Cut remaining slices into fingers. Place the small disc in the base of the basin and line around the fingers of bread, cutting to fit if necessary.

Reserve 2 tbsp of juice from the cooked fruit, divide the cooked fruit between the bread lined basins, place the final large disc of bread on the top and gently press down. Cover the pudding with the cling film that draped the basin sides then top with a saucer and a heavy disc or weight.

Refrigerate overnight if possible.

To serve, turn the little pudding out onto a plate, drizzle with the reserved juice in patches that may not have turned purple and decorate with extra fruit.