Blackberry And Apple Summer Pudding

INGREDIENTS

INSTRUCTIONS

Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof
paper, draw round it and cut out a circle of paper that fits just
inside the rim of the basin.
Put the apples, blackberries and 4 tablespoons of water in a saucepan,
cover, and cook over a gentle heat for about 10 minutes until the
apples are just cooked, but not mushy.
Meanwhile, line the base and sides of the pudding basin with 6 slices
of the bread.
Transfer the fruit and juice to the bread-lined pudding basin. Top
with the remaining slices of bread. Cover the pudding basin with the
greaseproof paper circle.
Place a saucer on top and weigh it down with a heavy can so the fruit
juice will soak into the bread.
When cold, transfer the pudding to the refrigerator and chill for at
least 2 hours, or preferably overnight.
To serve, remove the weight, saucer and greaseproof paper, cover the
pudding basin with a serving plate and invert it to unmould the
pudding.
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Converted by MM_Buster v2.0l.

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