TRADITIONAL SUMMER PUDDING

Preparation Method :

• Put the fruit and water into a heavy pan with the fructose and cook gently for 10 minutes.
• If using strawberries or raspberries, add them after the rest of the fruit has been cooked. Strain the fruit, reserving the cooking juice.
• Cut a circle from one of the slices of bread to line the base of a pudding basin.
• Cut sufficient wedges of bread to line the sides of the basin, reserving any scraps to fill gaps in the bread lining.
• Dip each piece of this bread into the reserved juice and line the basin. Fill with half the fruit, place another layer of bread on top, then spoon in the rest of the fruit and top with another layer of bread.
• Spoon over any remaining fruit juice. Put a plate that just fits inside the basin's rim on the pudding and put several heavy weights on top. Chill overnight.
• Place a sieve over a bowl and line with muslin.
• Pour in the yogurt and leave to drain for about 3 hours until most of the liquid has drained through, leaving the yogurt in the sieve with a smooth, creamy consistency.
• To serve, turn the pudding on to a dish and spoon or pipe yogurt on top to decorate.