An ever-popular, classic dish that uses soft fruits in season. Here is a recipe using entirely wild fruits.
Place the sugar and water in a saucepan and stir over a low heat to dissolve the sugar. Add the soft fruits and cook for a few minutes only. Remove from the heat and strain off about
Turn the fruit and the rest of the juice into the lined pudding basin and cover the top with remaining bread slices. Stand the basin on a plate to catch any overflowing juices, cover with a saucer and press down with a weight. Leave overnight. Boil up the reserved fruit juices until syrupy and leave until cold. Next day, remove saucer and weight, place a serving plate over the pudding and invert pudding onto plate. Pour over reserved fruit juice. Serve with cream.
This recipe comes from
© 1986 All rights reserved. Published by Macmillan.