Summer Pudding

Steps

1. 1
   Step 1:

   Wash the fruit and gently dry it on kitchen paper, keeping the strawberries separate.

2. 2
   Step 2:

   Put the caster sugar and water into a large pan. Gently heat until the sugar dissolves, stirring a few times.

3. 3
   Step 3:

   Bring to a boil for 1 minute, then add the blackberries, redcurrants, and raspberries, but not the strawberries.

   1 min
4. 4
   Step 4:

   Cook over low heat for 3 minutes, stirring 2–3 times, until the fruit is softened but mostly intact and surrounded by dark red juice.

   3 min
5. 5
   Step 5:

   Set a sieve over a bowl and tip in the cooked fruit and juice.

6. 6
   Step 6:

   Line a 1.25-litre basin with overlapping pieces of cling film, allowing the edges to overhang by about 15 cm.

7. 7
   Step 7:

   Remove the bread crusts. Cut 4 slices in half on a slight angle to make 8 uneven rectangles, cut 2 slices into 4 triangles each, and leave the final slice whole.

8. 8
   Step 8:

   Dip the whole bread slice in the juice for a few seconds, just enough to coat it, then press it into the bottom of the basin.

9. 9
   Step 9:

   Dip the rectangular bread pieces one at a time and press them around the sides of the basin, alternating the wide and narrow ends upward. If the final piece does not fit, trim it into a triangle, dip it in juice, and slot it in.

10. 10
    Step 10:

    Spoon in the softened fruit, adding the strawberries here and there as you fill the basin.

11. 11
    Step 11:

    Dip the bread triangles in juice and place them on top. Trim away any overhang with scissors, reserving any leftover juice.

12. 12
    Step 12:

    Bring up the cling film and loosely seal. Place a side plate on top, weight it down with cans, and chill for 6 hours or overnight.

    6 h
13. 13
    Step 13:

    Open out the cling film, place a serving plate upside down over the basin, and turn out the pudding. Serve with the reserved juice, any extra berries, and cream.