Topless summer pudding

Serves 4

Ingredients

4 slices of thick white (slightly dry) Brace's bread, crusts removed
250g/9oz frozen 'Forest Fruits'
350g/12oz mixed fresh red and black fruits- strawberries, blackcurrants, redcurrants on the vine, raspberries and blueberries
4tbs Black Mountain Liqueur (optional)
25g caster sugar
8 mint leaves
4dsp low fat crème fraiche or 'Greek' style yoghurt

Instructions

Heat together the liqueur, sugar and defrosted fruits, liquidise and pass through a sieve to remove the seeds.

To assemble- Dip the bread into the fruit sauce and plate on 4 serving plates. Arrange the fresh fruit on top of the bread. Drizzle with a little of the remaining sauce and top with the mint leaves. Serve with either low fat crème fraiche or yoghurt.