Summer Pudding

Step 1: 

First wash the fruit and gently pat dry with kitchen paper, keeping the strawberries separate. Then in a large pan, combine sugar and 3 tablespoons of water. Heat gently until the sugar dissolves, stirring occasionally. Bring to a boil for 1 minute.

Add all the fruit except the strawberries. Cook on low heat for 3 minutes, stirring 2-3 times. The fruit should soften while remaining mostly intact, surrounded by dark red juice. Once done place a sieve over a bowl and pour in the fruit and juice mixture.

Step 2: 

Now to prepare the bread to line the basin! Use a 1.25-litre basin and line it with cling film, overlapping two pieces in the middle to make it easier to cover all the curves. Leave about 15cm overhang. Remove the crusts from the bread. Cut 4 slices in half at an angle to create 2 lopsided rectangles from each piece. Cut 2 slices into 4 triangles each, and leave 1 slice whole.

Step 3: 

Dip the whole piece of bread in the juice for a few seconds to coat it, then place it at the bottom of the basin. Then dip the rectangular pieces in the juice and press them around the sides of the basin, alternating the wide and narrow ends to fit neatly. If a piece doesn’t fit, trim it into a triangle, dip it in the juice, and slot it in. Once complete, spoon in the softened fruit, adding strawberries throughout.

Step 4: 

Time to seal! Dip the bread triangles in the juice and place them on top. Trim any overhanging bread with scissors. Reserve leftover juice. Fold the cling film over the top to seal. Place a side plate on top and weigh it down with cans. Chill for 6 hours or overnight.

Step 5: 

To serve, unwrap the cling film, place a serving plate upside-down on top of the basin, and flip over. Serve with the reserved juice, extra berries, and cream.