A delicious Summer Pudding recipe from The Dairy Book of Home Cookery.
9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate
Cut bread into neat fingers.
Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.
Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer). Reserve a few spoonfuls of the juice.
Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.
Add half the hot fruit mixture. Cover with more bread fingers.
Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess.
Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.
Turn out on to a plate. If there are any white patches, spoon reserved juice over them.
Decorate with fruit and mint.