This is a classic summer British dessert made with just a few simple ingredients. Make the day before serving to allow plenty of time for the sweet berry juices to soften the bread. Serve with softly whipped cream, Greek style yoghurt or tangy crème fraiche.
- 275g small strawberries, hulled and halved
- 275g raspberries
- 175g blueberries
- 100g black or red currants, removed from stalks
- 175g caster sugar
- 10 large slices medium-sliced white bread (preferably one day old)
- 1 whole strawberry, to decorate
TIP : Take care not to overcook the fruit in step one. All the berries should be just softened but still holding their shape.
- Place all the fruit in a large saucepan with the sugar and 3 tbsp cold water. Heat gently, stirring occasionally, until the sugar has dissolved. Simmer gently for 2-3 minutes until the juices begin to run. Remove the pan from the heat and set aside.
- Cut away the crusts from the slices of bread. Cut a round of bread from one slice to fit the base of a 1.2 litre pudding basin. Cut the rest of the slices in half lengthways.
- Strain off some of the juice from the fruit into a shallow dish. Line the pudding basin with cling film, allowing it to overhang the sides. Dip the round of bread in the strained juice and use to line the base of the basin. Use most of the slices to line around the sides of the basin, dipping each one in the juice and overlapping the slices as you go, so there are no gaps.
- Use a slotted spoon to spoon all the fruits into the bread-lined basin, pressing down gently. Cover completely with the rest of the bread slices, trimming them to fit as necessary.
- Spoon over a little of the remaining juice then cover with a saucer that fits just inside the top of the basin and weigh down with weights or food cans. Chill in the fridge overnight. Reserve the remaining juice.
- To serve, remove the weights and invert the pudding onto a lipped plate. Remove the cling film. Pour over the reserved juices and decorate with a fresh strawberry