A deliciously light and fruity treat, ideal for those hot summer afternoons...
1kg bag frozen mixed summer fruits
1 white sliced loaf
300g granulated sugar
1/2 a cup of water
Defrost the summer fruits and place in a saucepan with the water and sugar. Heat the mixture gently until the sugar has dissolved and the fruit has produced plenty of juice.
Taste the mixture, add more sugar if required, then leave to one side to cool.
Line 8 dariole moulds (or small tea cups!) with cling film (leave a big overhang). Cut the crusts off the bread, then line the moulds/cups with the bread.
Spoon the fruit mixture into the bread- lined moulds/cups, making sure you add plenty of juice.
Cut a round slice of bread to go on the top, then wrap the overhanging cling film over the pudding.
Place in the fridge with a heavy weight (a tin of beans?) pressing the pudding down for two hours (overnight is preferable).
By the time you come to turn out the puddings, the juices will have soaked the bread, making them a beautiful red colour.
Serve with pouring cream or ice cream.