8 – 9 slices gluten free white bread
350g (12oz) frozen summer fruits, defrosted
50g (2oz) caster sugar
Fruit and a sprig of mint to decorate
Preparation and cooking times
Prep. 15 mins. Chilling 6-8 hours
Simmer the fruit and sugar together in a saucepan for 5-7 minutes to release the fruit’s juices. Do not boil.
Alternatively put the fruit and sugar into a jug and microwave for 2-3 minutes.
Spoon out 30 ml of the juice and reserve for later.
Cut the bread into fingers and line a half-litre (1 pint) pudding basin, overlapping the bread where necessary and making sure that there are no gaps.
Pour in half the fruit mixture and then cover with more bread fingers.
Top up the bowl with the rest of the fruit right to the top of the basin and cover again with the bread fingers to make a seal.
Put the basin on a large plate or dessert bowl and then place a small plate, or saucer on the bread on top, add a can of beans to weigh it down and then refrigerate for at least 12 hours.
The juices will soak through most of the bread but there will inevitable be white patches showing when you turn the pudding out onto a plate. Use the reserved juice to cover them all and then decorate around the base of the pudding with fresh fruit and a sprig of mint.