(1 servings)

6 sl White or wholemeal bread, crusts removed
1 lb Summer fruit - strawberries, raspberries, cherries (de-stoned), blackcurrants, redcurrants.
2 tb Sugar, according to taste

Line a 2-pint pudding basin with the bread, reserving a slice or two for the lid. Heat the fruit gently with the sugar just until the juices run and the sugar is dissolved - you don't want to cook it thoroughly. Put the fruit into the basin, inside the bread, which will promptly go purple, and cover with extra bread. Now cover with a plate or saucer small enough to go just inside the basin, and weigh it down (use a couple of tins) in the fridge overnight. Next day, turn out on to a plate. Serve with cream, custard, yogurt or fromage frais according to taste!