The idea of a summer pudding recipe must be to use the fruit growing in the garden, so there can be no fixed recipe.
Prepare your assembled fruits — raspberries, strawberries, blackcurrants and red-currants may all be ready at the same time.
Bring the fruit to the boil with
Using stale white bread with crusts removed, cut the slices into wedges suitable for lining your pudding basin — either for individual puddings or a large pudding. Soak the bread slices in the fruit juice until soggy. Line the basin.
Spoon in the fruit, pressing down well, and put more bread slices over the top. Weight, not too heavily, and chill for at least 3 days.
Turn out the pudding and serve the remaining juices separately or poured over the top.
© 1989 Kit Chapman. All rights reserved.