700 g soft fruits - raspberries, strawberries,
blackberries, red currants, black currants
2 apples, cored and thinly sliced
Decoration :
a few black grapes
Method :
Well grease a 1 liter bowl or pudding
basin. Trim 6 slices of the bread to cover
the base and sides of the bowl and arrange them so that they overlap
slightly. Be sure to leave no gaps between the
slices. Hull the soft fruit, strip it from the
stalks and put in a pan with the apple slices. Heat gently until the juices begin to
run, then cook over low heat until the fruit is tender. Remove from the heat. Strain off the juice and pour
gradually over the bread lining the bowl. Put half the fruit into the bowl and
cover with a slice of bread. Reserve a few fruits for decoration.
Add the remaining fruit and any juice
and trim the remaining bread slices to cover the top. Cover with a plate or saucer that fits
inside the rim of the bowl. Stand a weight (such as a can of
tomatoes) on top to press the plate firmly on to the pudding. Leave in a cool place overnight. Run a knife round between the bread
lining and the bowl, cover the bowl with a large serving plate, hold the
two firmly together and turn upside down, shaking slightly to release
the pudding. Decorate around the base with the
reserved fruits and black grapes. Slice to serve.
Serving Suggestion :
Chilled low fat plain yoghurt beaten
with a large pinch of cinnamon and the grated rind of 1 orange.
