SUMMER PUDDING

This pudding needs to be made at least a day before you serve it and is perfect for a hot Christmas day . Remove the crusts from 1/2 a loaf of sliced bread ( put 3 slices aside). Now cut the crustless slices into wedges and squares and use to line the base and sides of a 4 cup pudding basin. Place 750 gm of mixed berries in a saucepan along with 2/3rds of a cup of castor sugar . Cover and cook over a low heat for 5 minutes , this allows the fruit juices to flow . Allow to cool . Now spoon 1/2 the fruit into the lined pudding basin and lay 1 of the reserved slices of bread on top . Spoon in the remaining fruit and top with the other 2 reserved slices , finish off by pouring the remaining fruit juice over . Place a small plate on top of the pudding ( making sure it sits inside the basin ) Place weights or tins ( about 800gm )to compress and place the basin on a large plate to catch the juices. Refrigerate overnight. Turn out onto a plate dressed with fresh mixed berries and serve with whipped cream .