Summer Pudding

This is a great way to celebrate all the amazing summer berries and currants and it couldn’t be simpler to make. Quantities of each berry/currant aren’t important, you just want a total of 1.25kg. Anything goes, berry and fruit wise, just use what you have. Peaches are also nice)

ingredients

serves 6

• 300g strawberries, quartered

• 350g blackcurrants

• 200g cherries, pitted, halved

• 400g raspberries

• 175g caster sugar

• 1 small loaf of sliced day-old white bread, crusts removed

instructions

Combine all the berries except the strawberries with the sugar over a medium heat.

Add 3 tablespoons of water and simmer for 3-4 minutes until they release all their juices, then tip in the strawberries and take off the heat.

Line a 1.25l pudding bowl with clingfilm, with some extra hanging over the side. Press the bread slices against the sides, making sure there are no gaps.

Spoon in the fruit and juices, top with more bread to seal, then place a plate and weight on top and pop in the fridge for 24 hours. 

Run a knife around the edge, up-end it into a plate, then serve with cold cream.