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8 slices thick white bread |
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remove crusts |
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Line bowl, ensuring gaps are filled, reserving some for lid. Pile fruit in, adding a slice of bread half way through. Cover with remaining bread. Put a plate on top, with a weight. Leave overnight. |
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175g castor sugar |
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put in saucepan, allow to dissolve |
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50ml water |
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225g redcurrants |
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add, allow to just heat through, remove from heat |
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225g blackcurrants |
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450g raspberries |
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add, stir until combined |
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cream |
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lightly whip |
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Serve with cream |
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100g castor sugar |
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