SUMMER PUDDING

Ingredients                                                  Quantity

Stale bread
Dried apricot or prunes                                 450 gm
Sugar                                                             15 gm                                               

Method

1. Soak fruit overnight. Stew with sugar.
2. Stone fruits.
3. Line a pint pudding basin with bread, leaving no space.
4. Fill with hot fruit, reserve juice, cover with bread, put a saucer with a weight on top.
5. leave overnight or for several hours.
6. Turn out and pour fruit juice over. Serve with custard.