Ingredients

• Ingredients 6 large slices of bread, crusts removed 100g / 3½ oz sugar 75ml / 2.5 fl oz water 700g / 1½ lb soft fruit (e.g. strawberries, raspberries, blueberries, blackberries, redcurrants, blackcurrants)

Preparation

• Method Cut the bread into neat fingers. Slowly heat the sugar and water together in a saucepan over a low heat until the sugar dissolves. Add the fruit and simmer gently for about 7-10 minutes. Reserve a few spoonfuls of juice. Line the base and sides of a 1 litre basin with bread fingers. Add half of the hot fruit and cover with more bread fingers. Pour in remaining fruit and top with the remaining bread. Cover with a saucer or plate and place a heavy weight on top. Refrigerate overnight. Turn out onto a plate. If there are any white patches, spoon a little of the reserved juice over them. Serve with your favourite vegan cream or ice cream alternative. Elderflower sorbet would make a light, refreshing, summery accompaniment.