1/2 oz. butter
8-10 slices white bread
1 1/2 lbs. mixed summer fruit (raspberries, red currants, strawberries, cherries, black currants)
4 tbsp. clear honey
1/4 pt. double cream

Use the butter to grease 2 pint pudding basin. Cut the crusts from the bread and use the slices to line the basin, covering the sides and the bottom.

Prepare the fruit according to its type and place in a saucepan with the honey. Simmer gently until the juice flows. Strain off some of the juice and pour over the bread lining. Pour half the fruit into the basin then add a layer of bread. Add the rest of the fruit and cover with a layer of bread.

Place a small plate on top of the pudding, making sure it is resting on the pudding, not the sides of the basin. Put a weight on the plate and leave in the refrigerator overnight. Turn the pudding out onto a serving dish and whip the cream. Use the cream to decorate the pudding.