|Blueberries||8 Ounce (250 Gram)|
|Brown sugar||1 1⁄2 Ounce (1/2 Cup / 45 Gram)|
|Blackcurrant juice||3 Fluid Ounce (1/3 Cup / 90 Milliliter)|
|Canned pitted cherries||14 Ounce, drained (1 Can / 440 Gram)|
|Strawberries||8 Ounce, hulled (250 Gram)|
|Raspberries||6 1⁄2 Ounce (200 Gram)|
|Whole meal bread slices||10|
1. Place blueberries, brown sugar and blackcurrant juice in saucepan over a low heat and cook for 5-10 minutes or until berries are tender. Stir in cherries, strawberries and raspberries. Cool.
2. Line a 4 cup / 1 litre/1 3/4 pt pudding basin with bread. Spoon half the cooled fruit mixture into basin and top with a layer of bread. Add remaining fruit and finish with a layer of bread. Pour over any remaining liquid.
3. Place a saucer small enough to fit inside the basin on top of pudding and weigh it down with a 500 g/1 lb weight (a can of fruit or bowl of water is ideal). Refrigerate overnight.