Note!You need to refrigerate overnight to get best results.
Ingredients:
Slices of medium or thin white bread, with the all the crusts removed, use a light, airy variety, if possible.
One pound (500g) fresh soft fruit (strawberrries, raspberries, cherries,
brambles).
There are no fixed proportions, but it works best if half of
the fruit consists of strawberries.
One fluid ounce (30ml) water
5 ounces (150g or ¾ US cup) caster (or fine granulated) sugar
Method:
Line the base and the sides of a 1½ pint (900ml) pudding basin with a
layer of bread.
Wash and trim the fruit (removing any stones or stalks)
cut strawberries in half.
Put the water and sugar in a pan and bring
to the boil.
Add the fruit with the softest (raspberries/brambles) last.
Cook only briefly, the fruit should still retain its shape.
Drain off
the syrup and retain for later.
Spoon the fruit into
the bowl which has been lined with bread.
Add a little of the retained
syrup.
Place more bread to cover the top of the bowl.
Place a saucer on
top and apply pressure (say, a pound weight).
Keep the bowl and the juice
in a refrigerator overnight.
Loosen with a palette
knife and turn out into a large bowl.
Pour the rest of the syrup over
it.
Cut into wedges
Serve: With lightly whipped double cream (whipping
cream).