Ingredients

1 Authentic Sourdough Vienna, sliced for toast
125g raspberries (about one punnet)
125g blueberries (about one punnet)
250g strawberries (about one punnet)
50g pitted cherries
150g caster sugar
2 tbsps. jam (any red berry jam)
Whipped cream & fresh berries to serve

Method

STEP 1

Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsps. of water.

STEP 2

Gently heat for 3 minutes until the juice from the fruit starts to seep out. Add the strawberries then cook further for 2 minutes.

STEP 3

Drain the juice into a large bowl, add more sugar if you prefer a sweeter taste. Allow the juice to cool.

STEP 4

Line a pudding tin or bowl with a double layer of cling film, leaving enough on the sides for it to overlap around the top.

STEP 5

Remove the crusts from the bread, cut into rectangles.

STEP 6

Dip the bread slices into the fruit juice, then begin to line the pudding bowl. Start with the bottom, then work around the sides. Be sure to fill any gaps.

STEP 7

Tip the fruit into the lined pudding bowl, then finish with a layer of bread. Pour any remaining juice into the bowl. Wrap the overhanging cling film over the top.

STEP 8

Place a small plate on top of the bowl and weigh down with 2 x 400g cans of tomatoes (or whatever you have).

STEP 9

Leave the pudding weighed down in the fridge overnight for a better result.

STEP 10

To serve, flip out onto a plate and remove the cling film. Melt some jam in the microwave for 15 seconds, then brush all over to make the pudding glossy.

STEP 11

Serve in slices with fresh berries and whipped cream.

Notes

STEP 1

Use a 550g packet of mixed frozen berries if fresh berries aren’t available, they work just as well. Defrost the berries slightly before you begin the first step and allow a few extra minutes for the juice to seep out in the pan.