Title: Summer Pudding ( Upper Crust )
Categories: Upper, Crust
Yield: 6 servings

8 Slices; thick white bread,
; crusts removed
175 g Castor sugar
50 ml Water
450 g Raspberries
225 g Each of red and
-blackcurrants
Double cream to serve
100 g Castor sugar

Cut a round of bread to fit the bottom of the bowl. Then divide each piece
of bread into 3 slices and line the rest of the bowl. Ensure that all gaps
are filled in. Reserve any remaining bread for the lid.

Put the sugar and water into a saucepan large enough to hold all the fruit.
Allow the sugar and water to completely dissolve.

Place the currants only, into the syrup and coat well. Allow to just heat
through. Then remove from the heat and add the raspberries. Stir until all
the fruit is well combined.

Pile the fruit into the bowl adding a slice of bread at about half way
through. When all fruit is in the bowl, cover with the remaining bread and
then place a plate, which is just smaller than the circumference of the
bowl, on top.

Place the whole thing on a plate, put a weight on top and allow to sit for
8-10 hours or preferably overnight.

Serve with lightly whipped double cream.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.