“Like the best jam sandwich you’ll ever eat” 🍓
210 grams caster sugarRemove stalks of fruit and wash gently under cold water.
Line a one pound loaf tin with cling film. I do four layers to be safe and let it hang over the sides so you can wrap up the pudding. Place fruit in a heavy-bottom pan with a splash of water and the sugar. Cook for four to five minutes until they begin to just burst .Cut the crusts off your old white loaf, then slice into thin slices – one centimetre or less if you can, the thinner they are the more colour your pudding will have.
Place the bread slices along the bottom and sides of the lined tin to make a single bread wall and floor.Then spoon on the fruit mixture half way, followed by a layer of bread then another layer of fruit until the tin is nearly full.Cover the top of the pudding with cling film and place in the fridge for at least 24 hours with a weight on top – I used a can of Guinness.To serve, carefully unwrap the cling film layer under the weight and turn out pudding onto a serving plate.
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