Summer pudding is a simple but brilliant creation. Ideally you should turn out a dome entirely dark with absorbed juices but always keep some of the cooking juices in reserve for pouring over the pudding after turning it out in case some of the bread still shows. All kinds of juicy summer fruit can be used but a good proportion of blackcurrants and raspberries is important. Serve with more soft fruit and cream.
Using a fork strip the blackcurrants and redcurrants off their stalks. Put the orange and lemon juices and the sugar in a saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil, then add the blackcurrants and redcurrants. Cover and cook over a low heat for 8-10 minutes until the juices have run and the fruit is soft. Stir in the rasp berries and remove from the heat.
Cut the loaf of bread into thin slices and a circle to fit the base of a
To serve, turn it out on to a serving plate, pour over the reserved fruit juices and arrange some fresh fruit on top.
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