Recipe - Blackberry And Apple Summer Pudding

250 g Dessert apples; peeled,
cored and
; cut into chunks
; (8oz)
250 g Blackberries; (8oz)
8 sl Wholemeal bread from a
medium sandwich; crusts
removed
; loaf

Place a 900ml (1 One half pint) pudding basin upturned on greaseproof
paper, draw round it and cut out a circle of paper that fits just
inside the rim of the basin.

Put the apples, blackberries and 4 tablespoons of water in a saucepan,
cover, and cook over a gentle heat for about 10 minutes until the
apples are just cooked, but not mushy.

Meanwhile, line the base and sides of the pudding basin with 6 slices
of the bread.

Transfer the fruit and juice to the breadlined pudding basin. Top
with the remaining slices of bread. Cover the pudding basin with the
greaseproof paper circle.

Place a saucer on top and weigh it down with a heavy can so the fruit
juice will soak into the bread.

When cold, transfer the pudding to the refrigerator and chill for at
least 2 hours, or preferably overnight.

To serve, remove the weight, saucer and greaseproof paper, cover the
pudding basin with a serving plate and invert it to unmould the
pudding.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.