Blackberry and Apple Pudding

1lb. cooking apples, peeled, cored and thinly sliced
1 pint water
1 lb. blackberries, washed
6 oz. sugar
8-12 slices white bread, crusts removed

(serves 8)

Simmer the fruit in the water until just tender. Stir in the sugar until dissolved. Cool. Cut a circle of bread to fit the base of a 2 lb. pudding basin, cut wedge shaped slices of bread and line the sides of the basin. Fill one third of the basin with the fruit mixture, cover with a circle of bread then add more fruit and another circle of bread. Fill the basin until almost full then add a final circus of bread.

Cover with a plate which fits the top of the basin and place a weight on top. Leave in the refrigerator for 24-28 hours.

Turn out carefully. Serve with whipped cream. Serves 8. Any left-over fruit mixture can be strained and the juice poured over the pudding when ready to be served.

mmmh.... yummy!