Summer Pudding

Serves 6-8

Ingredients:
150g/6oz Soft brown Sugar
150ml/6 floz Water
600g/1 ½ lb Strawberries, Raspberries &  Blackcurrant’s, cut the strawberries into ¼’s
1 Loaves of white sliced bread, with crusts off ( bread is best if a few days old)

Mint leaves to decorate

Recipe:
Put the sugar & water into a saucepan & bring to the boil & stir until the sugar is dissolved. Add the fruit, reserving some fruit for decorating. Let the fruit stand in the hot liquid so it can soften.

Line a 1 litre/2  pint pudding bowl with the sliced bread, cutting out a circle for the base & shaped squares for the sides.  Spoon  ½ the fruit into the bowl, then add a layer of bread over the fruit. Add the remaining fruit & cover with a layer of bread.  Weigh down the dish & refrigerate overnight to allow the juices to soak in.

Turn out the summer pudding  onto a plate & decorate with the remaining fruit & mint.

Serve with some crème fraiche.