Instructions: Peel, core and dice apples into 1 cm cubes.

Cook gently with lemon juice and butter until tender.

In a Iarge bowl mix all the fruits. Make sure there are no stalks and nasty bits. Add caster sugar and mix gently. Do not make it too mushy.

De-crust bread, then shape pieces to fit bottom and sides of pudding basin, bowl or souffle dish.

Put fruit mixture into bowl, lie more shaped pieces of bread on top. Place plate to fit on top of this, plus heavy weight.

Stand in fridge overnight.

When ready to serve, invert gently over a chilled plate or stand. The bread will have absorbed all the colours of the fruit and be set.

Serve with whipped cream.

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