Blackberry autumn pudding
- 400g blackberries
- 200g raspberries
- 200g redcurrants
- 100g blueberries
- 2 tbsp Chosen by you Blackcurrant High Juice
- 100g caster sugar
- 8 slices farmhouse bread, crusts removed
Reserve a few berries and currants for decoration. Put the rest in a pan with the juice. Simmer gently, covered, for 2-3 minutes. You can use frozen berries - just defrost on a plate at room temperature for 3 hours.
Add the sugar and stir, taking care not to break up the fruit. Remove from the heat and leave to cool.
Cut a circle from 1 slice of the bread to fit the bottom of a 1L pudding basin.
Gently strain the fruit juices from the pan and put into a bowl.
Dip one side of the circle of bread into the juices, then put into the basin, dipped-side down.
Cut each of the remaining bread slices into 3 soldiers. Dip in the juice and use to line the sides of the basin tightly so no gaps remain.
Spoon the cooked fruit into the bread-lined basin. Top with the remaining bread and patch any holes, so no fruit shows. Drizzle any extra juice over the top.
Put the basin on a plate to catch any drips. On top, lay a small flat plate that fits the top of the basin snugly and weigh it down - cans of beans work well. Chill overnight in the fridge.
Remove the weights and run a knife around the edge, taking care not to tear the bread. Hold a plate firmly on top and flip the pudding to turn it out.