Summer Pudding Recipe

Wash the fruit, then cook in a saucepan with the water and sugar until slightly softened.

Do not overcook.

Remember if you use gooseberries or currants to begin with them as they take longer to cook than raspberries, or blackberries.

Do not use blue berries.

Cut the crusts off the bread and arrange the slices in the bottom and around the sides of a 3-cup bowl or mold.

(bread should fit tightly) Reserve 2 or 2 slices for the top.

Pour the fruit and juice while warm into the bowl.

Place the remaining bread slices on top, trimming to fit.

Place a saucer on the pudding and refrigerate for several hours or overnight.

Unmold and garnish with whipping cream and berries.

Yield: 6 servings.