About this recipe:A super-delicious fruity dessert, which is a fantastic way to make use of fresh berries when in-season. A raisin bread bowl is filled with summer fruits, topped with more bread and chilled overnight.
1 loaf day old raisin bread, crusts removed
1 punnet blueberries
1 punnet black or red currants
2 punnets strawberries, hulled and halved
2 punnets raspberries
1-2 tablespoons Grand Marnier (optional)
40g green glace cherries, halved
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Line a 2 litre bowl with bread, by cutting a circle in one piece the size of the base and line sides with overlapping wedges of bread. Fill any holes with bread scraps.
Place blueberries and black currants into a pot. Sprinkle liberally with sugar and simmer gently for 5 minutes. Add raspberries and simmer for a further 5 minutes. Remove from heat and add strawberries. Add green cherries and Grand Marnier. Cool slightly.
Using a slotted spoon, lift fruit from pot and fill bread lined bowl half way to the top. Place a layer of bread across the surface, then continue filling fruit to the top. Cover fruit with a layer of bread and pour over juice from pot so that the entire bread case is saturated. Any remaining juice can be drizzled over later or mixed with cream for serving.
Put a plate that will just fit inside the bowl’s rim onto the pudding and weight it heavily using weights or tins. Place pudding onto a tray to catch any juice that may overflow. Refrigerate for at least 12 hours.
To turn out pudding remove weights and the plate. Gently loosen the sides with a knife or spatula. Turn the pudding onto a serving plate that has a rim so as to catch any juices.