300 gm strawberries, green bits removed and chopped roughly
200 gm caster sugar
2 tbsp water
8 slices of white bread
single cream (optional)
Put all the fruit, sugar and water into a saucepan.
Bring to the boil and then simmer for five minutes.
While it is simmering, cut eight slices of bread, each
about 5 mm thick, and remove the crusts from each one.
Arrange five slices around the bottom and sides of a 21 cm
diameter bowl, pressing them in place firmly to ensure no
Cut up the sixth slice to fill in any gaps around the
Spoon the fruit into the bowl, holding some of the juices
back for later.
Cover with the remaining whole slices of bread, again
making sure of no gaps (add extra slivers of bread if there
are gaps), while gently folding in the tops of the bread that
is around the sides to seal the fruit in.
Place a saucer or other flat-surfaced thing on top of the
bread and then add a weight to make sure that it is all firmly
Allow to cool and place in the fridge overnight along with
To serve, turn out onto a plate and pour over the retained
juices to ensure that the whole pudding is blood red.