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- 1/2 oz (14 grm). butter
- 8 to 10 slices white bread
- 1-1/2 lbs (.7 kg). mixed summer fruit (raspberries, red currants, strawberries, cherries, black currants)
- 4 tbsp (60 ml). clear honey
- 1/4 pt. double cream
- Use the butter to grease 2 pint pudding basin.
- Cut the crusts from the bread and use the slices to line the basin, covering the sides and the bottom.
- Prepare the fruit according to its type and place in a saucepan with the honey.
- Simmer gently until the juice flows.
- Strain off some of the juice and pour over the bread lining.
- Pour half the fruit into the basin then add a layer of bread.
- Add the rest of the fruit and cover with a layer of bread.
- Place a small plate on top of the pudding, making sure it is resting on the pudding, not the sides of the basin.
- Put a weight on the plate and leave in the refrigerator overnight.
- Turn the pudding out onto a serving dish and whip the cream.
- Use the cream to decorate the pudding.
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