Summer Pudding Recipe

Put the sugar and water into a saucepan and stir over low heat until the sugar dissolves.
Boil rapidly for 5 minutes.
Add the fruit, cover the pan and simmer for about 10 minutes.
Strain the fruit, reserving the juice.
Rub the fruit through a strainer to make a puree.
Add half the reserved juice to the pur£e.
Taste the puree, adding more sugar if necessary.
Slice the bread thinly, removing the crusts.
Grease a 1-quart (1-liter) pudding mold with a little butter.
Line the mold with overlapping slices of bread.
Spoon over enough puree to cover the bottom of the mold.
Put a layer of bread on top.
Repeat this layering of bread and puree until the mold is full.
Finish with a layer of bread.
Cover the mold with a plate and weigh it down with a heavy weight and leave overnight.
Mix the arrowroot with a little of the reserved juice.
Put the rest of the juice into a saucepan and bring to a boil.
Add the arrowroot mixture, stirring well, and continue stirring until the sauce has thickened.
Remove the pan from the heat.
Cool and then chill the sauce.
Turn the pudding out onto a serving dish.
Pour some of the sauce over the pudding and serve the rest separately.