INGREDIENTS

INSTRUCTIONS

Reserve a few attractive little bunches of the berries to decorate the
puddings. Strip stalks and hulls from all fruits. Stone cherries. Place all
fruits in a pan with 4 tablespoons of sugar. Pool zest from lemon in large
pieces with a sharp knife and add to pan. Heat gently, only until juices
flow. Remove from heat. Check sweetness and add more sugar if necessary.
Set a colander over a bowl to collect juices. Pour fruit into colander.
Remove lemon zest. Trim the crusts from loaf and slice quite thinly. Cut
out 4 bread circles to fit bases of 4 individual pudding tins. Cut strips
of bread long enough to line up the sides of the tin with about 1/2cm to
spare
Soak bread in deep red fruit syrup. Line tins by putting the circle in
first and then pressing the strips to the sides to the top slightly
overlapping the edges to make a bread casing. Pack fruit into lined moulds
right to the top of the bread.
Cut four more circles of bread to fit over puddings. Dip in fruit juices
and place on top of fruit. Cover puddings with plastic wrap and set on a
tray. Cover with another tray. Press with heavy weights. Chill in
refrigerator overnight.
Puree any remaining fruit with syrup in a blender. Pass through a fine
sieve into a container and chill in refrigerator. Trim away any excess
bread before serving. Run a small, thin bladed knife around each pudding
and invert onto a serving plate. Give a good shake to remove puddings from
tins. Pour a little sauce over and around each pudding, making sure that
top and sides are coated and have a deep gloss.
Arrange reserved sprigs of berries on top and around puddings with some
small mint leaves. Dust lightly with icing sugar.
Serve either with a jug of pouring cream or better still, with a good
dollop of creme fraiche
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