Ingredients:

1 slightly stale loaf of white bread

raspberries, blueberries, strawberries, blackberries

sugar to taste

butter substitute

​

Directions:

Grease the sides and base of an oven-safe pudding bowl

 

Slice the bread into slices of medium thickness and remove the crusts.  Line the base and sides with overlapping slices of bread so that there are no unlined areas.

 

Put the fruits in a saucepan, cover with the sugar. Add about 2 T water and heat gently until the sugar melts and fruit is soft and pulpy.

 

Remove saucepan from heat and spoon the fruit into the basin to about the bottom third of the basin.

 

Cover the fruit with more slices of bread. Repeat step above for a further third of the pudding bowl.

 

Add the last of the fruit and top with slices of bread, overlapping where necessary to seal the top level of the pudding bowl.

 

Put a slightly concave plate (think soup plate) on top of the top layer of bread and put weights on top to press it down.

 

Leave to cool.

 

When cool, wipe outside of bowl and put it in the refrigerator overnight.

 

Serve with dairy-free whipped cream or coconut milk ice cream.