This vibrant, no-bake dessert is bursting with juicy berries and wrapped in soft, juice-soaked bread
READY IN 10 MINUTES SERVES 6
Ingredients:
750g mixed summer fruit (e.g. raspberries, red/white/blackcurrants, tayberries, loganberries, blackberries, cherries, blueberries)
185g caster sugar
1 medium loaf white bread, slightly stale
2 tbsp cassis or blackcurrant cordial
185g caster sugar
1 medium loaf white bread, slightly stale
2 tbsp cassis or blackcurrant cordial
Method:
- Place the fruit in a large pan. Remove stems from currants if needed. Sprinkle over the sugar and gently stir. Cover and leave for 3–5 hours (or overnight) to draw out the juices.
- Heat the fruit gently until juices begin to flow. Simmer for 2–3 minutes, then remove from heat and stir in the cassis or cordial.
- Slice the bread thinly and remove crusts. Cut a circle to fit the base of your pudding basin and triangles for the sides.
- Dip one side of each bread piece in the fruit juice. Place the circle at the bottom (juice-side down), then line the sides with triangles (juice-side out), overlapping slightly. Patch any gaps.
- Spoon in the fruit and juices. Cover with more juice-dipped bread. Trim any overhanging edges.
- Place a saucer on top and weigh it down with tins or jars. Chill overnight on a plate to catch any overflow.
- Remove weights, run a knife around the edge, and invert onto a serving plate. Slice thickly and serve with cream or Greek yogurt.