method

1. Cut bread into neat fingers.
2. Add sugar to fruit and simmer gently for 5 -7 minutes or microwave for 2 -3 minutes.
3. Reserve 2 x 15ml spoonfuls of juice.
4. Line base and sides of a ½ litre 1-pint pudding basin with bread fingers.
5. Add half the fruit mixture, cover with more bread fingers.
6. Pour in remaining fruit mixture and top with remaining bread fingers.
7. Cover with a saucer or disc. Place a heavy weight on top.
8. Refrigerate over night.
9. Turn out onto a plate. If there are any white patches, spoon over reserved juice.
10. Decorate with fruit and mint.