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Summer berry pudding

Calories per serving 120.

ingredients

serves 6.
8 medium slices of white bread, crusts removed
225 g (8 oz) raspberries
175 g (6 oz) redcurrants
175 g (6 oz) blueberries
175 g (6 oz) strawberries, hulled and quartered
15 g (1/2 oz) granulated artificial sweetener
2 tablespoons sugar free blackcurrant cordial

method

1. Cut the bread to line the base and sides of a 700 ml (1 1/4 pint) pudding basin - you need to reserve a couple of slices to make a lid for the top of the pudding.

2. Place the fruit in a medium size saucepan with the sweetener, blackcurrrant cordial and 2 tablespoons of water. Cook over a low heat for 5 minutes, stirring carefully, so as not to break up the fruit

3. Reserve two spoonfuls of the fruit and its juice. Spoon the remaining fruit and the juice into the bread lined basin. Cut the remaining bread to form a lid, and place it over the fruit. Cover the basin with clingfilm and then place a saucer over the top of the basin and put a weight on it - a can of beans would do. Place the weighted pudding in the fridge overnight.

4. Remove the weight, saucer and clingfilm from the pudding. Carefully run a round bladed knife around the edge of the basin and turn the pudding out on to a serving plate. Spoon over the reserved fruit and juices.

5. Serve in slices.

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