|Bread||12 Ounce (350 gram, with crusts)|
|Fruits||2 Pound (mixture of soft fruits, few red like raspberries and loganberries)|
Cut the crusts from the bread, then thinly slice it if you have not bought ready sliced bread.
Cook the fruit in the water; use the larger quantity if the fruit is firm.
Add sugar to taste.
Allow the fruit to become cool, if it is too hot, it is inclined to break the bread.
Line the bottom and sides of a 1 2 litre/2 pint basin with most of the bread; leave sufficient for the covering.
Add the fruit and juice.
Cover with the last of the bread.
Put a layer of greaseproof paper over the top, then a plate and light weight.
Stand the basin on a plate, as some of the juice may come out with the weight on top.
Leave overnight and turn out on to the serving dish, baste any white patches with the reserved juices and if there is any surplus serve as a sauce.
This is a surprising pudding; it does not taste or look as though it is based upon bread.
Serve with cream, ice cream, fromage frais or yogurt.
The dessert can be decorated with whipped cream and a few whole berries, but that is not essential.