Shown to me how to make it by my mother, when I was a little girl in the 1960's.
Find a large enough bowl or container for your pudding.
Cut the crusts off the slices of bread, save the crusts for breadcrumbs for another recipe.Line your bowl or container with the bread, ensuring there are no gaps.
Hull, wash and stone the fruit as needed. Put the fruit in a pan with a tablespoon of water and sugar and honey to taste.
Put the pan on a medium heat for about five minutes,give the fruit a stir and then pour into your breadlined container.
When the fruit has cooled down a bit, put a bread lid on it, again ensuring there are no gaps.
Next you need to weight down your pudding, spreading the weight with a flat snug fitting surface such as a plate or cake tin. Pile heavy things on top, (tins, clean stones or a brick etc), and leave in a cool place for about 12 hours.
Take ff the weights, loose the edges of the pudding with a knife, if necessary, and turn out onto a plate. Slice and serve. Great with cream, ice cream or yoghurt.
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