|Day old white bread slice||12|
|Frozen raspberries/Strawberries||8 Ounce (250 Gram)|
|Frozen boysenberries||1 Pound (500 Gram)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
Remove crusts from bread, cut each bread slice in half.
Combine raspberries and boysenberries in a bowl, allow to thaw; drain, reserve all- 'the juice.
Peel, core and thinly Slice apple.
Combine reserved berry juice, sugar and water in saucepan, stir over low heat until sugar is dissolved, bring to boil, reduce heat, simmer uncovered 5 minutes.
Add apple, cook further 2 minutes.
Drain, reserve syrup.
Combine drained apple with berry mixture.
Line base and sides of deep 20cm (8in) round cake tin neatly with bread slices.
Spread a layer of fruit mixture over base.
Pour a quarter of the syrup over the fruit.
Cover with a layer of bread slices.
Add another layer of fruit, then another layer of bread slices.
Pour remaining syrup around sides and evenly over top, stand 20 minutes for the bread to absorb the syrup.
Cover pudding, put a heavy weight on top and refrigerate overnight.
Carefully turn pudding out on to serving plate, spoon any fruit juice over the top of pudding.
Decorate, if desired, with strawberries glazed with warmed, sieved strawberry jam.