Summer Pudding with Berry Fruits

Preparation time: 30 min. Additional info: excluding chilling time.

1. Clean the blueberries, blackberries and raspberries, wash them and let them drain well. Cut the strawberries in halves or quarters and strip the currants from their stems. Heat all the fruit except the raspberries with 150 g icing sugar and the apple juice for 3–4 min, until they burst lightly and release juice. Add the raspberries and remove from the heat. If desired, sweeten with more icing sugar.
2. Remove the crusts from the slices of bread and cut them into triangles. Arrange them very tightly next to one another on the bottom and up the sides of a deep-rimmed bowl (about 900 ml). Fill any gaps with pieces of bread.
3. Set aside about 8 tablespoons of the fruit juice. Pour the fruit itself and the remaining juice into the bowl. Arrange the remaining bread pieces on top and carefully drizzle them with a little juice so they soak through. Keep the rest covered in a cool place.
4. Cover the pudding with a plate and place weights on top (for example cans). Set it in a deep dish and leave it overnight in the refrigerator to rest and soak.
5. Before serving, turn the pudding out of the bowl. Sprinkle the reserved juice over any spots that have not soaked well, if there are any.

Tips: Goes well with vanilla sauce or vanilla ice cream. Instead of fresh fruit, frozen fruit can be used. In that case do not cook it, just sweeten it with icing sugar.