This is a good way of using up an abundance of late summer fruits like blackberries, blueberries, tayberries (if you're lucky), blackcurrants and elderberries. You may need to add a little more sugar as they tend to be a little more tart than red berries. You can also use frozen fruits.
900g fruits, like blueberries, blackcurrants, loganberries and blackberries
150g caster sugar
Enough white sliced bread about 5-8mm thick, with the crusts removed, to line a 1 litre pudding basin or 4 individual ones
Put the fruit and sugar into a saucepan, bring to the boil and simmer for 2 minutes to soften the fruit slightly, then leave to cool. If using frozen fruit, you may need to drain off some of the liquid that forms as they defrost, then just add them to the sugar and bring them to the boil. They won't need simmering so turn off the heat.
Blend about one-sixth of the fruit and its juice in a liquidiser until smooth and put to one side to serve with the pudding.
Line a 1 litre pudding basin with clingfilm (this will ease the turning-out process). Make a circle from a slice of bread (or 4 small ones for individual moulds) to fit the base of the pudding bowl. Cut the rest of the bread into pieces to go around the sides, overlapping them slightly and pressing the joins together with your fingers. Take the bread lining up about 1¿2-1cm above the top of the basin.
Spoon the fruit and a little of the juice into the lined basin to halfway up. Put in a slice of bread, then top up with the rest of the fruit and juice. Shape a slice of bread to fit the top, then fold the sides over that a little and bring the clingfilm into the middle of the pudding. Put a plate on top and a couple of tins (or something else heavy) to weight it down and leave overnight in the fridge to set.
To serve, run a small knife around the pudding to loosen it and turn out by inverting on a serving plate. Spoon the sauce over and serve with some thick Jersey cream. Reuse content