Summer pudding

Viva 21/12/2006

Amanda Laird

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Serves 4

Colourful and easy to assemble, make this Summer Pudding a feature on your Christmas table.

1 loaf	White sliced sandwich bread
½ cup	Water
125 g	Sugar
700 g	Mixed berries, (fresh, if using frozen no more than 200g and dont use strawberries)
2 tsp	Lemons, (finely grated zest)
1 to serve	Thickened cream

Cut the crusts off the bread and line the dishes, starting with a disc in the base, then line the sides, reserve slices to form the lids.
Put the water and sugar with all the fruit and zest in a saucepan and simmer. If using some frozen fruit, simmer until the fruit has thawed but if using all fresh fruit you need only to bring to a boil and then turn off.
Tip fruit into a sieve, allowing the juice to drain into a bowl and let cool.
Place the bowls on to a tray to catch any juices that spill over. Spoon the fruit into each bowl, then top up with a little juice so the filling looks wet. Place the bread lid on each, cover with some foil then a saucer topped with a weight such as a tin.
Refrigerate overnight. To serve, remove weights, saucers and foil and carefully invert on to serving plates, spoon over any extra juice and serve with cream.

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