8 slices day-old wholemeal bread, crusts removed
8 oz (225 g) strawberries, hulled, halved if large
1 lb (450 g) mixed soft fruits such as redcurrants, raspberries, loganberries and stoned (seeded) cherries
75 ml (5 tbsp) apple juice
2 tbsp (25 g) 1 oz light muscovado sugar
Greek strained yogurt, to serve
8 oz (225 g) strawberries, hulled, halved if large
1 lb (450 g) mixed soft fruits such as redcurrants, raspberries, loganberries and stoned (seeded) cherries
75 ml (5 tbsp) apple juice
2 tbsp (25 g) 1 oz light muscovado sugar
Greek strained yogurt, to serve
method
1. Place 1 slice of bread in the base of a 900 ml (1 1/2 pint) pudding basin.
2. Reserve 2 slices of bread and use the remainder to line the sides of the basin, cutting them slightly to fit if necessary.
3. Put the fruit in a saucepan with the apple juice and sugar.
4. Bring gently to the boil and cook for 2- 3 minutes, until the fruit is slightly softened.
5. Fill the basin with the fruit, pressing it down well.
6. Place the reserved bread on the top, cutting it to fit.
7. Place a saucer on top of the pudding and weigh it down.
8. Chill for at least 6 hours or overnight.
9. Just before serving, invert the pudding on to a plate.
10. Serve with Greek strained yogurt.
2. Reserve 2 slices of bread and use the remainder to line the sides of the basin, cutting them slightly to fit if necessary.
3. Put the fruit in a saucepan with the apple juice and sugar.
4. Bring gently to the boil and cook for 2- 3 minutes, until the fruit is slightly softened.
5. Fill the basin with the fruit, pressing it down well.
6. Place the reserved bread on the top, cutting it to fit.
7. Place a saucer on top of the pudding and weigh it down.
8. Chill for at least 6 hours or overnight.
9. Just before serving, invert the pudding on to a plate.
10. Serve with Greek strained yogurt.
serving amount
serves 6
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