Summer pudding Terrine

Recipe from Nancy Birtwhistle Make day before

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, I place the sugar, Ribena, orange juice, zest and water, then allow it to dissolve over a low heat until the sugar has gone.

Step 2

Add Morello cherries, the jam and all of the berries – apart from those very soft raspberries and strawberries. Bring the ingredients to boil and simmer for a couple of minutes until soft.

Step 3

Remove the mixture from the heat and add the strawberries and raspberries – stir this and then allow it to breath.

Step 4

Line one loaf tin with a large piece of cling film, with it over lapping the edges.

Step 5

Use a rolling pin to flatten your four slices of bread and line the tin with them ensuring there are no gaps.

Step 6

Add the fruit mixture into the tin but set aside a small amount for serving – cover with bread and fold over the sides.

Step 7

Place the second tin over the top and ensure you weigh it down with (I like to use weights from my kitchen scales).

Step 8

Place this in the fridge and leave for 12 hours or overnight. When ready to serve, remove the weights etc. and upturn on an oblong plate, pour juice over any white bits and serve garnished with fresh berries, crème fraiche or double cream.