Instructions

1. 1

   Cut the cake or bread into thin slices.

   
   

2. 2

   Line the base and sides of a 5-cup basin or mould (or use 6 small, individual containers.) Leave sufficient cake for the topping.

   
   

3. 3

   Cook the fruit with a very little water and sugar to taste; do not over-cook it. If you dislike pips, sieve the cooked fruit.

   
   

4. 4

   Pour the warm fruit into the lined basin, mould or containers. Any surplus juice can be served as a sauce.

   
   

5. 5

   Cover with the rest of the cake then with greaseproof paper.

   
   

6. 6

   Put a lightweight plate (or plates) on top.

   
   

7. 7

   Leave overnight in a cool place.

   
   

8. 8

   Turn out and decorate with fruit and leaves. Serve with single cream.

   
   

Ingredients

• 350g cake
• 900g mixed fruit , preferably raspberries, redcurrants and blackcurrants.
• 100ml single cream

Serves 6

Total time required 30 mins

• Preparation time: 5 mins
• Cooking time: 25 mins