1 cup blueberries
1 cup blackberries
1 apple, cored, peeled and chopped
1 pear, cored, peeled and chopped
3/4 cup light brown sugar
1 teaspoon cinnamon
7 tablespoons water
8 ounces white bread, thinly sliced with crusts removed
- Place the fruit in a large saucepan with the brown sugar, cinnamon and water. Stir and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes or until the fruit is tender but retains its shape
- Meanwhile, line the base and sides of a 4 cup glass bowl. with the bread slices, ensuring that there are no gaps between the pieces of bread.
- Spoon the fruit onto the center of the bread lined bowl, and cover the fruit with the remaining bread. Place a saucer on top of the bread and weight it down. Refrigerate overnight.
- Turn the pudding out onto a serving dish. Serve at once with home made whipped cream or vanilla ice cream. Or use vegan toppings in place of the whipped cream and ice cream.