INGREDIENTS

INSTRUCTIONS

1. Strip stalks and hulls from all the fruit. Stone cherries. Reserve a few
attractive little bunches of each fruit to garnish the puddings.
2. Put all juices into a pan with the caster sugar and zest, and cook only
until the juices flow. Check the sweetness and add more sugar if necessary.
3. Pour fruit through a colander over a dish to catch the juices. Remove
the zest.
4. Trim crusts off bread and slice it fairly thinly.
5. Cut out 4 circles to fit the bottoms of 4 puddings tins. Cut out
rectangular strips, the height of the pudding tins and about 3 cm wide.
6. Soak it both sides in the deep red juices. Now line the tins with the
soaked bread, making sure that there are no gaps. You will need to slightly
overlap the strips.
7. Pack fruit into pudding tins, right to the top.
8. Cut out another 4 circles of bread to fit the tops. Dip these also in
the syrup. Top the puddings.
9. Wrap the puddings enclosed in cling food wrap, twisting the excess
underneath. Stand them on a tray. Put a second tray on top and weigh them
down.
10. Chill in the refrigerator overnight.
11. Liquidise all remaining cooked fruit with the remaining fruit syrup and
pass through a fine sieve into a clean container.
12. You should now have a coating fruit sauce. Chill until the next day.
To Serve
13. Trim off any excess bread on the place of the pudding.
14. Run a small thin knife round the sides and, giving a good shake, turn
the puddings out onto plates.
15. Pour a little sauce over and round the puddings, making sure the top
and sides are coated with it and have a deep gloss.
16. Arrange the sprigs of berries on top and round the sides attractively,
together with the mint leaves.
17. Dust lightly with Icing Sugar.
18. Serve with a jug of pouring cream or a spoonful of vanilla creme
fraiche.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.

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