These summer creations were put together by Wimbledon caterers, Silent Partners. Rustle up the recipe and serve
Makes 6 ramekins
1. Boil the water and add the sugar. Add the blackberries, redcurrants and blackcurrants and cook for approx 2 minutes until liquid just looks like it is getting hot again.
2. Have a bowl prepared and put the raspberries into it. Pour all the fruit and juice onto the raspberries. Wait two minutes then stir the fruit and strain the liquid back into the pan.
3. Take half the liquid and pour over the gelatine to soak, whisk this mixture until you can't see any bits and then add to the pan of fruit juice and re-boil, whisking as you go. Allow to cool for about 20 minutes.
4. While the juice is cooling, prepare the bread: cut off the crusts from 6 slices, and then cut in half lengthways so you end up with the longest looking strips. Then do the tops and bottoms for your puddings: If you have one, cut 12 circles of bread using a 75mm scone cutter (dependant upon the size of your ramekins), or if you haven't, simply put an average baked bean can over the bread and draw round it with a sharp knife cutting through over a chopping board.
5. Take half of the round bread pieces, dip in the prepared juice (make sure they are really soaked) and then place in the bottom of the ramekin. Do the same with the bread slices and place around the walls of the ramekin so that you have an enclosed bread surround (if you need any more walls, just cut bread in pieces to fill in the gaps).
6. Now put the fruit into the ramekins, pushing down well as you go, until all of the fruit is used up.
If you have to buy bigger packs of the fruit, do not worry as you can make up a sauce for the pudding with the extra, or make your own smoothies.
7. Take the remaining 6 rounds of bread, dip in the juice, and place on top of the pudding. To ensure the pudding will be set up for you to serve wrap each pudding tightly with cling film and place in a fridge for approx 2 hours to set.
8. To serve, run a knife around the edge of the pudding, and turn out onto a plate. For decoration and accompaniments either serve with a little raspberry coulis and orange sorbet, or simply puree the spare fruit you have bought (adding a little sugar to taste)and serve over the pudding, garnished with a sprig of mint.
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