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Ingredients
- sliced white bread
- 500g cherries, pitted
- 200g raspberries
- 200g blackberries
- 200g redcurrants
- 200g loganberries
- 1 cup caster sugar
Method
Line a 1 litre pudding bowl with day-old sliced white bread. Bring 2 cups of water and sugar to the boil. Plunge cherries into boiling syrup and cook for 30 seconds, remove and set aside. Add remaining berries. Arrange fruit in bread lined bowl, pour over cool cooking juices, cover with more bread and place bowl on a tray. Weight top to push down berries and leave in the fridge overnight. To serve, remove pudding from bowl by placing a plate over the top of the bowl, turning upside down and shaking gently. Accompany with clotted cream.
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