Servings: 4-6 Preparation time: 15 minutes Setting time: overnight 225g (8 oz) red or blackcurrants 350g (12 oz) blackberries 225g (8 oz) raspberries Zest of 1 lemon 150ml (1/4 pint) water 85-100g (3-4 oz) sugar Thin slices of white bread, crust removed 4-6 scoops Carte D’Or Lemon Sorbet
1. Place the fruit (reserving some for decoration), water and sugar in a saucepan and simmer until the sugar dissolves. 2. Cut each slice of bread in half lengthways and use to line the sides of a pudding basin, trimming away excess bread around the top edge. 3. Cover the base of the basin with triangles of bread, fill with fruit and cover with additional bread triangles. 4. Place a flat plate on top of the pudding, place weight on top and chill overnight. 5. Carefully turn out, cut into slices and serve with Carte D’Or lemon sorbet. Decorate with reserved fruit which could be frosted if liked. Recipe from Carte D’Or