Strawberry Summer Pudding

Method

1. 1

   Heat the conserve

   Heat the strawberry conserve.

2. 2

   Add fruit & cool

   Add the strawberries, lime juice and water and stir gently on low heat till well absorbed. Cool.

3. 3

   Line the dish

   Line a round fairly deep dish (a big glass bowl works very well) with slices of the bread.

4. 4

   Seal all gaps

   The dish must be completely lined - bottom and sides, with no space through which the juice can escape.

5. 5

   Fill with fruit

   Fill up with the fruit mixture, but reserve some of the juice.

6. 6

   Cover with bread

   Cover the fruit with a complete layer of bread.

7. 7

   Weigh it down

   On top put a plate which fits exactly inside the dish and on the plate put a heavy weight.

8. 8

   Chill overnight

   Leave overnight in the fridge.

9. 9

   Unmould & soak

   When ready to serve invert the pudding out on to a soup plate and pour over the reserved juice.

10. 10

    Check the colour

    The pudding should be red from the juice.

11. 11

    Serve with cream

    Thick fresh cream is usually served with summer pudding.