1 loaf white bread, 2 or 3 days old
6 cups mixed soft fruit (i.e. blackberries, raspberries, strawberries, apples)
Generous 1/2 cup superfine sugar
Remove the crusts from the load and slice the bread thinly (if not pre-sliced). Use several slices to line the base and sides of a 3 3/4 - 5 cup pudding bowl or souffle dish. (If you don't have either one, a glass bowl or round baking dish will suffice.) Cut them as needed so that the pieces fit closely together.
Put all the fruit into a wide, heavy pan, sprinkle the sugar over, and bring very gently to a boil. Cook for 2-3 minutes, or until the sugar has dissolved and the juices run.
Remove the pan from the heat and set aside 2-3 tbsp of the remaining juices. Spoon the spoon and remaining juices into the prepared bread-lined dish and cover the top closely with the remaining slices of bread. Put a plate that fits neatly inside the top of the dish on top of the pudding and weigh it down with a heavy can or jar. Leave in the refrigerator overnight.
Before serving, remove the weight and plate, cover the bowl with a serving plate, and turn upside-down to unmold the pudding.
Use the reserved juice to pour over any patches of bread that have not been completely soaked and colored by the pressed fruit. Serve cold and cut into wedges with whipped cream. Top with fresh fruit if desired.
[Source: The Food and Cooking of Ireland, Biddy White Lennon and Georgina Campbell, Hermes House, 2013]
