Summer Pudding

Directions

• Wash fruit and gently dry on kitchen paper, keeping strawberries separate.
• Put sugar and 3 tbsp (about 45 ml) water into a large pan and gently heat until sugar dissolves, stirring occasionally.
• Bring to a boil for 1 minute, then add all fruit except strawberries.
• Cook for 3 minutes over low heat, stirring 2–3 times, until fruit is softened and surrounded by dark red juice.
• Place a sieve over a bowl and tip in the fruit and juice to drain.
• Line a 1.25-litre basin with cling film, letting edges overhang about 15 cm.
• Cut crusts off the bread. Cut 4 slices in half on an angle to make lopsided rectangles, cut 2 slices into 4 triangles each, and leave the final slice whole.
• Dip the whole slice briefly in the juice and press into the bottom of the basin.
• Dip the rectangular pieces one at a time in the juice and press around the basin sides to fit neatly, alternating wide and narrow ends up. Trim and fit any remaining piece as needed.
• Spoon in the softened fruit, adding the strawberries here and there.
• Dip the bread triangles in juice and place on top, trimming overhang with scissors. Reserve leftover juice.
• Bring cling film up and loosely seal, place a side plate on top and weight down with cans.
• Chill for 6 hours or overnight.
• To serve, unwrap the cling film, invert onto a serving plate, and serve with leftover juice, extra berries and cream if desired.