Serves 4

Ingredients

• 900g/2lbs mixed fruits - blackberries, raspberries, redcurrants, blackcurrants
• 115g/4oz sugar
• 1 cinnamon stick
• Juice of 1 lemon
• Approx. 450g/1lb bread - one day old

Instructions

1. Wash the fruit and put into a pan.
2. Add the sugar,lemon juice and cinnamon stick.
3. Bring to the boil and simmer gently for 5 minutes.
4. Strain off the fruit (a colander works well) and put the fruit to one side.
5. Reduce the liquor by half and leave to cool.
6. Remove the crusts from the bread and cut into slices.
7. Use the slices of bread to line the base and sides of a pudding basin or pie dish, first dipping them into the juice. Overlap the slices a little as it is important that there are no gaps.
8. Cover the base with a layer of fruit, then a layer of dipped bread. Repeat until the basin or dish is full, ending with a layer of bread.
9. Put a piece of greaseproof paper on top and a light weight on top to press.
10. Refrigerate overnight. Turn out and serve with clotted cream and a pool of juice.

Note: You can also make individual summer puddings by using ramekin moulds instead of one basin or dish. If using ramekin moulds, simply line the base and sides as above, fill with fruit and then add a final layer of bread on top.

Specific conditions:
Problems chewing or swallowing

Nutritional information (approximate values per portion)
Energy: 430 kcal; Protein: 11g; Fat: 3g (of which saturates: 0.5g); Carbohydrate: 96g; Fibre: 8.5g.

Cancerbackup thanks Brian Turner for contributing this recipe.