Summer Pudding

Method

• Cut the bread into neat fingers.
• Slowly heat the sugar and water together in a saucepan over a low heat until the sugar dissolves.
• Add the fruit and simmer gently for about 7-10 minutes. Reserve a few spoonfuls of juice.
• Line the base and sides of a 1 litre basin with bread fingers.
• Add half of the hot fruit and cover with more bread fingers. Pour in remaining fruit and top with the remaining bread. Cover with a saucer or plate and place a heavy weight on top.
• Refrigerate overnight.
• Turn out onto a plate. If there are any white patches, spoon a little of the reserved juice over them.
• Serve with your favourite vegan cream or ice cream alternative. Elderflower sorbet would make a light, refreshing, summery accompaniment.