Summer Pudding

Ingredients

• 300g Strawberries
• 250g Blackberries
• 100g Redcurrants
• 500g Raspberries
• 175g Caster Sugar
• 7 Slices Bread

Instructions

1. Prepare the fruit. Rinse all the berries gently and pat dry, keeping the strawberries separate. Place the sugar and a little water in a large pan and heat gently, stirring until the sugar dissolves. Bring to the boil and cook for about one minute.
2. Add all the berries except the strawberries and cook over a low heat for around three minutes, stirring a few times. The fruit should soften while mostly keeping its shape, releasing a deep red juice. Tip the fruit and liquid into a sieve set over a bowl to collect the juice.
3. Line a 1.25-litre bowl with cling film, overlapping the sheets and leaving plenty overhanging. Remove the crusts from the bread. Cut four slices diagonally in half to make uneven rectangles, cut two slices into triangles and leave one slice whole.
4. Dip the whole slice briefly into the berry juice and place it in the base of the bowl. Dip the remaining bread pieces one at a time and press them around the sides of the bowl so they fit snugly together. If needed, trim a piece to fill any gaps. Spoon the softened fruit into the lined bowl, adding the strawberries throughout.
5. Dip the bread triangles in the juice and place them on top, trimming any excess. Reserve the remaining juice. Fold the cling film loosely over the pudding, place a plate on top and weight it down. Chill for at least six hours or overnight.
6. To serve, unwrap the pudding, invert it onto a serving plate and remove the bowl. Serve with the reserved juice, extra berries and cream.

instructions_source: editorial-classic