- SUMMER PUDDING-

One ofthe attractions ofthis is that it is moulded in a pudding basin and looks like a traditional pudding -yet it consists only of soft fruit, bread and relatively little sugar (no fat). It is very easy to make, since it involves no cooking except sweating some of the fruit to make the juices run. The'only point to note is that it needs to be weighted, which means either that the basin must be full enough for a plate cin the top to squeeze it down or that a smaller plate or saucer must fit closely inside. The pudding has to be made a day ahead. Use stale bread; it will absorb the fruit juices more readily. For 6--8.

- INGREDIENTS-

8 oz/250 g bi/berries, gooseberries, blackberries or red currants

4 oz/125 g caster sugar

8 oz/250 g raspberries

6 oz/190 g strawberries

6-7 ozl190-225 g stale wholemeal bread (weighed without crust)

Lemon iuice

(except with gooseberries)

2-3 pintl1 .2-1.75 litre pudding basin

- METHOD-

I Pick over the bilberries, gooseberries, blackberries or currants and wash; top and tail gooseberries or currants. Put

PARTIES AND DINNER-PARTIES

into a smallish saucepan with 2 ozl50 g ofthe sugar (do not add water) and setover very lowheatfor 5 minutes or until the fruit is partly submerged in juice; stir frequently until the sugar has melted. Leave to cool.

2 Pickoverthe raspberriesand strawberries, removing mouldy raspberries and any soft patches on the strawberries.Wash and drain. Cut large strawberries in half; leave smaller ones whole. Sprinkle with the remaining 2 oz/50 g sugar. Leave for 15-20 minutes to soften.

3 Cut the bread into 6--8 slices and remove the crusts. Halve the slices and use to line the sides and bottom of the pudding basin. The bread lining must reach all the way up a 2 pint! 1.2 litre basin or almost all the way up a larger one. Do not leave any gaps.

4 Unless using gooseberries, add a generous squeeze of lemon juice to the raspberries and strawberries. Add the cooked berries and mix gently. Spoon into the lined basin. Completely cover with a layer of bread. Place a saucer or plate on top and weight with a bag of rice or beans (if the basin is slightly too full, a little juice may overflow). Put the pudding into the refrigerator for 24 hours.

5 Totum outthe pudding, slide the blade ofa knife round the edge ofthe basin. (Ifthe bread on top is still a little dry, it does not matter, as it will be moistened when the pudding is the otherway up.) Place the basin upside-down on a serving-plate, tap the bottom and lift the basin gently.