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    September Fruit Pudding

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    September Fruit Pudding

    • Preparation time: 40 minutes, plus overnight chilling
    • Total time: 24 hours

    Serves: 6


    • 225g blackberries
    • 225g small strawberries, washed and hulled
    • 225g blueberries, washed
    • 170g caster sugar
    • 3 tbsp crème de cassis, crème de mûre or eau de framboise
    • 225g raspberries
    • 8-10 medium slices white bread


    1. Put the blackberries, strawberries, blueberries, sugar and fruit liqueur in a large non-corrodible pan. Cover and put on a low heat for 5 minutes, until the sugar has dissolved and the fruit is releasing plenty of juice. Stir in the raspberries and continue to simmer, covered, for a further 2 minutes. Remove and leave to cool. The fruit should continue to release lots of juice as it cools.
    2. Lightly oil an 850ml pudding basin. Remove the crusts from the bread and neatly line the basin - cut a circle of bread and place in the bottom of the bowl; slice the remaining bread into neat triangles or wedges and line the sides, making sure you have no gaps, or the turned-out pudding will leak and collapse. Set aside one large slice of bread to cover the top.
    3. Spoon the fruit and all its juices into the lined basin. Seal the fruit in by turning over the bottom of the bread wedges and cover with the last circle of bread. Cover with a small plate or saucer. Place the basin in a dish (to catch any juices) and place a heavy weight on the saucer. Leave for a minimum of 8 hours in the fridge.
    4. Use a knife to loosen the bread around the basin's rim and invert on to a plate - giving it a good shake. Spoon over any spilled juices, and serve with thick cream.

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