Summer pudding

Method

1 Put the redcurrants and blackcurrants into a medium pan. Add sugar and cassis. Bring to a simmer and cook for around 3-5min until the sugar has dissolved. Add the raspberries and cook for 2min. Set the fruit aside to cool slightly, then taste to check there is a good balance between tart and sweet. Add a little more sugar if necessary.

2 Meanwhile, line a 1 litre (1¾ pint) bowl with clingfilm. Put the base of the bowl on a piece of bread. Cut around it, then put the bread in the bowl.

3 Line the inside of the bowl with more slices of bread, overlapping them slightly to avoid any gaps. Spoon in the fruit, making sure the juice soaks into the bread. Keep back a few spoonfuls of juice in case the bread is unevenly soaked when you turn out the pudding.

4 Cut remaining bread to fit neatly on top of the pudding. Use a sharp knife to trim any excess bread from around the edges. Cover the top in clingfilm, weigh down with a saucer and a heavy tin, and chill overnight.

5 To serve, remove the clingfilm from the bowl, turn out the pudding on to a plate and remove the inner clingfilm lining. Drizzle over the reserved juice and serve with crème fraîche or cream, if you like.