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You probably have heard of summer pudding, which is a great way to make a dessert using berries  without slaving in a kitchen when it is hot outside but you should try my easy Winter Pudding which I make at Christmas but is also perfect for Valentine’s Day. The colour is amazing too.
Simply take…
2 pounds of fresh cranberries, rinsed, drained and picked over
1 1/2 cup sugar (more or less to taste)
1 tablespoon fresh lemon juice
8 to 10 slices good quality white bread crusts cut off (Reserve for croutons or breadcrumbs)
Mix the cranberries with the sugar and lemon juice, then place in a saucepan and bring to a simmer cooking until the cranberries pop and the juices start to run. Do not overcook. Remove from the heat to cool.
Line a large bowl with the bread, overlapping slightly and pressing the edges of the slices together
Pour in the cranberries. Cover the top with more bread to completely enclose. Press down using the flat of your hand; juice will start to seep up and through the bread.
Put bowl on to a large plate or cookie sheet (to catch any overflow) than place a plate slightly smaller than the bowl on top of the pudding (to allow some descending pressure within the bowl) and add some weight of 2-3 pounds to top of plate and leave in the fridge overnight.
The next day there may be some juice in the bowl on top of the small plate, save this juice.
Remove the weights and plate; see if you can run a knife around the bowl to allow some air. Place the larger plate on top of the bowl, serving size in and quickly turn the pudding over, it should then plop on to the plate top with the excess juice and serve with thick cream or Vanilla ice cream.