Title: Summer Pudding
Categories: Simply, Antony
Yield: 1 servings

350 g Selection of mixed berries;
-such as
Blackcurrants; redcurrants
-and
; raspberries
3 tb Orange juice
100 g Caster sugar
450 g Strawberries; washed, hulled
-and
; quartered
10 sl Medium-sliced white bread;
-crusts removed
Mint sprigs to decorate

Place mixed berries in a pan with the orange juice, sugar and 3tbsp water.
Simmer gently for 5 minutes. Stir in the strawberries and leave to stand
for 5 minutes. Drain the fruit, reserving the syrup. From one of the slices
of bread, cut out a circle large enough to fit the base of a 1.2 litre
pudding basin. Cut the remaining slices in half.

Dip all the bread in the syrup and use to line the basin, reserving 5
pieces of bread for the top. Make sure you overlap the pieces round the
sides. Spoon the fruit into the basin, pressing down well. Top with the
remaining bread and spoon the syrup over, reserving about 4tbsp. Cover with
a saucer and weigh down with cans, then leave in the fridge overnight.

To serve, turn out the pudding on to a plate. Spoon the reserved syrup over
the top and decorate with mint sprigs. Serve with cream if desired.

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