| 8 slices thick white bread |
remove crusts |
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. |
| 175g castor sugar |
|
put in saucepan, allow to dissolve |
| 50ml water |
| 225g redcurrants |
|
add, allow to just heat through, remove from heat |
| 225g blackcurrants |
| 450g raspberries |
|
add, stir until combined |
| cream |
lightly whip |
|
Serve with cream |
| 100g castor sugar |
|