Summer Pudding with Currants and Raspberries

What you need

• 300 g (10 oz) red currants, fresh, or frozen and thawed
• 300 g (10 oz) black currants, fresh, or frozen and thawed
• 300 g (10 oz) raspberries, fresh, or frozen and thawed
• 70 g (1/3 cup) caster sugar, add more to taste if the fruit is tart
• 8 slices day-old white sandwich bread, crusts removed
• 2 tbsp water
• 250 ml (1 cup) double cream, to serve

Method

Restated from the original video

1. 1

   Strip the red currants and black currants off their stems, rinse them and discard any bruised ones.

2. 2

   Put the currants and raspberries in a saucepan with the sugar and water. Warm over low heat until the currants burst and the juice runs, 3-4 min. Taste, add sugar if needed, and take off the heat.

3. 3

   Line a 1 litre (4 cup) pudding basin with cling film, leaving plenty overhanging.

4. 4

   Cut one slice of bread into a circle to fit the base of the basin, and trim another to fit the top. Cut the remaining slices into wide fingers.

5. 5

   Press the circle into the bottom of the basin. Stand the bread fingers around the sides, overlapping them so there are no gaps.

6. 6

   Spoon in the raspberries and currants with most of the juice. Keep about 4 tbsp of juice back in a small bowl.

7. 7

   Cover with the top slice of bread, trimming it to seal any gaps. Fold the cling film over.

8. 8

   Set a small plate that fits inside the rim on top and weigh it down with two cans. Stand the basin on a tray and refrigerate for at least 8 hours.

9. 9

   Remove the weight, plate and cling film. Run a knife around the edge, invert onto a deep plate and shake sharply to release.

10. 10

    Brush the reserved juice over any pale patches of bread. Cut into wedges and serve with the cream.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.