- 8 slices of stale bread sliced and crusts removed
- 200g strawberries
- 200g redcurrants
- 200g blackcurrants
- 150g caster sugar
- 200g raspberries
- 2 tbsp framboise or crème de cassis liqueur
- Put 1 slice of bread in the bottom of a 1.2-litre pudding bowl, cutting the bread to fit if necessary, then use 5 slices to line the sides. The slices should fit snugly together.
- Hull and halve the strawberries. Destalk the other fruits.
- Place the currants in a pan with the sugar and 75ml water. Heat gently until the juices begin to run. Stir until the sugar has dissolved, and cook until all the fruit is just tender.
- Remove the pan from the heat and add the strawberries, raspberries and liqueur. Spoon the fruit and half of the juice into the bread-lined bowl, reserving the remaining juice. Cover the fruit with the remaining 2 bread slices.
- Stand the bowl in a shallow dish to catch any juices that may overflow, then put a saucer on top of the bread lid. Place a kitchen weight (a tin of beans works well) on top of the saucer. Chill in the fridge for 8 hours.
- Invert the pudding on to a serving plate and spoon the reserved juices from the fruit over the top.