Summer Pudding

Method

1 Put the redcurrants and blackcurrants in a medium pan, then add the sugar and cassis. Bring to a simmer and cook for around 3-5min until the sugar has dissolved. Add the raspberries and cook for a further 2min. Once the fruit is cooked, taste it - there should be a good balance between tart and sweet.

2 Meanwhile, line a 1 litre (3⁄4 pint) bowl with clingfilm, leaving excess to fold over at the top. Put the base of the bowl on one slice of bread and cut around it. Put this piece in the bowl. Line the sides of the bowl with more slices, slightly overlapping them so there are no spaces.

3 Spoon all the fruit into the bowl, making sure the juice soaks into the bread. Cut the remaining bread to fit the top of the pudding. Reserve some juice, in case the bread is unevenly soaked when you turn out the pudding. Trim any excess bread from the edges. Wrap in the clingfilm, weight down with a saucer and a tin can and chill overnight.

4 To serve, unwrap the clingfilm, upturn the pudding on to a plate and drizzle over the reserved juice.