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SUMMER PUDDING - KAREN'S FAVOURITE

Serves 6

3 cups mixed berries (eg. raspberries, strawberries, loganberries, blueberries, blackberries, blackcurrants, gooseberries)
Vanilla sugar (if desired)
8 slices bread, crusts removed or pannetone

  • Remove stalks from the fruit.  Wash fruit and put it in a non-stick pan, with a sprinkle of sugar if desired.
  • Cover and cook gently for 5-10 minutes or until fruit is tender.  Drain off the juice, reserving 6 tablespoons.
  • Line a 1 litre pudding basin (or individual serve basins) with some of the bread slices, cutting them to fit the basin exactly.
  • Spoon in the fruit, packing it in well.  Pour in the reserved juice.  Place the remaining bread on top of the fruit.
  • Cover with a plate, small enough to rest on the pudding itself, and place a heavy can or other weight on the plate.
  • Leave the pudding overnight in the refrigerator. Turn out.
  • Serve with Jalna Low Fat Vanilla Creamy Yoghurt or Greek Sweet & Creamy Yoghurt