Ingredients:
425g (approximately 15 ounces) can blueberries in syrup, drained and syrup reserved
425g (approximately 15 ounces) can blackberries in syrup, drained and syrup reserved
150g (2/3 cup) granulated or caster sugar
1 medium dessert apple (eating apple), peeled and coarsely grated
300g (10 ounces) frozen red raspberries, thawed
15 thick slices of bread, crusts removed
To Decorate:
Fresh strawberries, blackberries, raspberries and blueberries
Instructions:
Pour the reserved fruit syrup into a pan and add the sugar. Stir over a low heat for about 3 minutes until the sugar dissolves. Then bring syrup to a boil and simmer for 10 minutes. Remove from the heat.
Mix together the canned blueberries, blackberries, apple and raspberries in a big bowl.
Cut the bread diagonally in half and arrange about half of it over the base and sides of a deep 20cm/8-inch cake tin. Brush the bread in the base with 4 tablespoons of the boiled fruit syrup. Spoon half of the fruit into the tin and then pour about 1/3 of the remaining syrup over it. Then place a layer of bread over the fruit, top with the remaining fruit and 1/3 of the syrup. Place the remaining bread on top of all this and cover with the leftover syrup.
Stand the tin on a plate that has a lip. Cover the pudding with cling film (plastic wrap) and top with a plate and a weight. Set aside for an hour. Remove the plate and the weight and chill in the fridge overnight. When ready to serve, very gently turn out the pudding onto a serving plate and then decoratively place the fresh berries on top. Serve the pudding with cream or ice-cream if wished.
Makes 10-12 servings.
Source: Grandma's Cookbook
Submitted By: Nino and Ali
Date: July 17, 2007