Official recipe:
75 g/3 oz caster sugar
2 Tbsp water*
100 g/4 oz each of black currants, red currants, raspberries, blackberries, strawberries, plums, pitted black cherries to 400g total **
6-8 large slices of white bread, crusts removed***
* OK. to start with, the amount of water and caster (fine but not icing) sugar is not going to be enough so double or triple it..
** I never use strawberries because I never read the recipe correctly, so just use whatever soft fruits are in season.
*** Buy a small loaf of white bread and get the baker to cut it lengthwise, if you can. The nicer the bread, the nicer the pudding.
Back to the official recipe (italics: my changes):
1. Place sugar and water in a saucepan and heat gently, stirring occasionally, until the sugar (or, indeed, Splenda) is dissolved.
2. Add black and red currants and cook over a low heat until tender. Then add other soft fruits and cook for a further 2 mins. Remove from heat and allow to cool thoroughly (or not!)
3. Turn the bowl over to measure a round of bread or two halves to make a lid. Cut bread into wedge-shaped pieces (parallelopipidums) to line base and sides of a greased (oh, that's where I always go wrong!) pudding basin (you mean a bowl?)
4. Now, here it tells you to pour the stewed fruit into the basin but my experience is that you're best pouring the juice equally over the bread first so that it is coloured because otherwise you get splodges of colour. Then add fruit.
5. Top with bread lid and cover with a saucer or small plate that will just fit inside the basin. Weight it down with a tin and chill in fridge overnight if possible.
6. To serve, run a knife around the edge of the pudding, cover the basin with an inverted serving plate (well, duh!) and invert to un-mould.
7. Serve immediately, with cream for those who like it.
How easy is that??!! Bon appétit!
