Summer Pudding

• Approximately 12 bread slices, with crusts removed
• 250 g blackcurrants and/or redcurrants, preferably a mixture
• 150

Set the pudding in a deep 1.25 litre pudding basin. Line the basin neatly with the bread slices, trimming off the excess bread. Reserve the neatest slices for when you come to cover the fruit filling.

Place the blackcurrants and redcurrants in a pan with the sugar Add 2 tbsp water and cook