What a perfectly smashing summer sweet! Juicy berries encased in slices of white bread that soak up the juice and turn a brilliant reddish purple. Fresh, seasonal berries are key for this dessert to work properly.  So reserve it for the summer like its name says and...

Summer Pudding

Ingredients:

• 2 tbsp water
• 5oz / 150g sugar
• 1lb/450g washed, mixed summer fruits as available - see note below
• 4 - 6oz/100 -150g thin sliced white bread, crusts removed
• Whipped cream or custard sauce

How to prepare:

Note: Soft summer fruits suitable for Summer Pudding must have a rich, strong, color and flavor. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons and lackberries.

• Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape.
• Line a 1½ pint pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices.
• Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.
• The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.

Please note that this recipe was drawn from About.com and is by Elaine Lemm.