Courtesy of COBS Bread
Serves 6 to 8
Easy and delicious, no-bake dessert that is perfect for the summer. Make a couple of days in advance.
10 slices of COBS White Bread, no crust
100g Berry orCaster sugar
2 Tbsp water
1.25kg or 2 1/4 lbs Mixed berries (use fresh fruit if possible, but you can also use frozen fruit. Suggestions: Use a combination of raspberries, blackberries, blueberries, or black currants. You can also use pitted cherries or a few strawberries.
Preparing the Fruit
1. Place the berries, sugar and water into non-reactive saucepan.
2. Bring to a gentle simmer on a low heat, stirring to dissolve the sugar. Cook for 3 - 4 minutes or until the fruit has softened and produced a lot of juice. Fruit should retail its shape.
3. Drain fruit into colander and reserve the juice.
Preparing the pudding
1. Use a 6 cup mixing bowl, souffle dish or make individual puddings using ramekins.
2. Cut the bread in shapres to line the bottom and sides of the bowl, pressing the bread together to form a mild.
3. Ladle the fruit onto the bread - to fill the bowl.
4. Top the fruit with more bread slices dipped in the reserved juice.
5. Cover with plastic wrap and place a saucer/plate to fit sungly inside the bowl. Put in a shallow dish to catch any juice that might overflow. Put a weight (can or jar) on top of the place and refrigerate overnight.
To serve:
1. Remove the weight and plastic wrap, run a knife around the inside of the bowl and invert the pudding onto a serving plate.
2. Pour reserved juice over the top (and to colour any bread with a white tinge).
3. Slice or spoon, serve with cream.
