All kinds of summer fruit can be used, but I used:
2 punnets strawberries. Wash them before you take the tops off and slice them
1 punnet blueberries
1 punnet raspberries
1 Punnet blackberries
You can also use blackcurrants, redcurrants, nectarines, peaches, etc.
150 ml fresh orange juice
4 tablespoons lemon juice
175 g caster sugar
1 day old white loaf of bread
Put the orange and lemon juices with the sugar in a medium saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil then add all fruits - except the raspberries. Cover and cook over a low heat for 8 – 10 minutes until the juices have run and the fruit is soft. Stir in the raspberries and remove from the heat.
Line a 1.2 litre pudding basin or mould with plastic wrap. Cut off and discard the crusts from the bread. Cut one slice of bread into a shape to fit the bottom of the basin. Then line the sides with overlapping slices of bread, cut to shape if necessary so that you leave no gaps. Fill with the fruit and juice mixture, then cover the top with more layers of bread. Keep any remaining juices. Cover a saucer or small plate with plastic wrap and put this on top of the pudding bowl and weight it down. Chill for several hours or overnight.
To serve, turn it out onto a serving plate, pour over the reserved fruit juices so that none of the white bread shows and arrange some fresh fruit on top.
