|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.
Calories 257 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 246.9 mg10.3%
Total Carbohydrates 56 g18.8%
Dietary Fiber 5.8 g23.2%
Sugars 26.6 g
Protein 5 g9.1%
Vitamin A 1.3% Vitamin C 57.6%
Calcium 8.2% Iron 15.1%
*Based on a 2000 Calorie diet