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POPSChef's recipe: Summer Pudding
Recipe continues: Toss the firmer berries (such as currants and blueberries) with the sugar and lemon juice, then place in a suitable pan. Bring to a simmer. Add the softer fruit and continue cooking just until the juices start to run (overcooking will spoil the fresh flavours). Remove from the heat and reserve. Line a 1.5-litre glass or china bowl with the bread, overlapping slightly and pressing the edges of the slices together. Pour in the fruit. Cover the top with more bread to completely enclose. Press down using the flat of your hand; juice will start to seep up and through the bread. Place the filled bowl on a large plate. Then place a smaller plate (small enough to allow some downward movement within the bowl) on top. Place a weight of about 3 pounds on top of the small plate and leave in the fridge overnight. The next day there will be a good amount of juice either on the large plate or in the bowl on top of the small plate: Reserve this juice. More below ....
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