You will need 1.25 Litre Basin


1.4kgs Mixed berries of your choice -

raspberries, strawberries, blackcurrants, blackberries, blueberries, redcurrants.

200gms Golden Caster Sugar

9-10 Slices of medium sliced bread, at least 2 days old


  1.  Prepare the fruit (top and tail any red or black currants) make sure any mouldy pieces are removed
  2.  Place in a large pan with the sugar and slightly stir to mix the sugar through. Do NOT be too vigorous otherwise the fruit will break up.
  3.  Bring to the boil and simmer gently for 4 - 5 minutes.
  4.  Remove from the heat.
  5.  Prepare the basin by lining it with Clingfilm, this will allow for easy removal of the pudding.
  6.  Gently strain the fruit to separate the juice, again being careful not to break up the fruit, you don't want a 'mush'!
  7.  Line the basin by lightly dipping the bread in the juice and overlapping the slices, you don't want any holes where juice can escape.
  8.  Fill with the fruit  and add a little more juice, leaving some to pour over when serving.
  9.  Top with another slice of bread.
  10.  Now place a saucer or plate that will fit across the top and inside the rim. Find a couple of heavy cans and weight the pudding down firmly.
  11.  Refrigerate over night.
  12.  Turn out onto a serving dish and accompany with lashings of thick double cream.


If the brandy snaps harden before you have a chance to shape them just pop them back into the oven for a few seconds to soften!