Summer pudding

A delicious melt-in-the-mouth summer pudding which will really impress your guests

• Preparation: 40 mins
• Serves: 6

What you need:

• 150g Blackcurrants
• 150g Blueberries
• 300g Strawberries
• 300g Raspberries
• 8 tbsp Blackcurrant cordial or creme de cassis
• 450g carton chilled red fruits compote
• 15 medium slices hot cross bun loaf with the crusts cut off

What you do:

1. Mix the berries, cordial and compote with a ProCook Wooden Spoon and leave for 5-10 minutes. If you are using defrosted frozen fruits, mix in some of the juice.
2. Place enough slices of the loaf in the bowl to cover the base and sides then cut the remaining slices into halves.
3. Drain the juice from the fruit into a ProCook Mixing Bowl and dip slices of the loaf into it until soaked. Layer the fruit and hot cross bun slices in the bowl and pour over the remaining juice. Cover the top of the pudding with cling film. Put a plate, big enough to cover the surface, on top of the pudding, and then press it down.
4. Place in the refrigerator to chill for at least 2 hours, or until you are ready to eat (it will keep for up to 24 hours).

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