Ingredients

450 g strawberries
450 g raspberries
3 tablespoons honey
several slices of thick white bread

Method

1. Wash and hull strawberries and raspberries.
2. Place in a large saucepan with honey stirring gently and till some of the juices are released.
3. Turn the heat to low and continue to stir, not allowing for it to boil but allowing the honey to melt properly. Remove from heat.
4. In a large pudding bowl, line the edges tightly with sliced bread, overlapping to ensure there are no gaps.
5. Spoon fruit mixture into bowl.
6. Cover the top completely with bread, so as none of the fruit can be seen.
7. With a place that fits neatly inside the bowl, place it on top of the pudding and press it down.
   
8. Weight the plate down and put your bowl into the fridge.
9. Leave overnight.
10. Remove pudding from for each well before you intend to eat it. Carefully turn out onto a plate when ready to serve.
11. Slice and place into bowls best served with whipped cream.

Disclaimer
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