Summer pudding

Serves: 8

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 1½lb pudding basin lined with clear film
• 700 gram(s) (1lb 8oz) mixed berries, such as raspberries, blackcurrants and redcurrants (blueberries also work well)
• 150 gram(s) (5oz) caster sugar
• approximately ½ x 800g day-old white bakery loaf

Method

1. In a pan, mix sugar and berries (reserving a few berries for decoration). Heat slowly till sugar has dissolved and juices have started to run. Remove from heat and strain through a nylon sieve into a bowl, reserving juices.
2. Cut bread into 1.2cm/½in slices, remove crusts and cut each slice into long fingers. Dip one side of each finger into juice, then line a basin with fingers, juicy side out. Repeat, overlapping bread to ensure there are no gaps, then place 1 or 2 torn pieces of bread on base so bottom of basin is lined.
3. Spoon in fruit, then cover top with remaining bread fingers, taking care to leave no gaps. Pour over any remaining juices. Lay a sheet of clear film over top, then push down by hand to firm it. Then lay a saucer on top and press down, and stand a heavy jar or weight on top of that. Chill in fridge for 6 hours or overnight.
4. Remove weight, saucer and clear film, place a serving plate on top of basin, then quickly and carefully invert it. Lift off basin and top pudding with reserved berries. To serve, slice and top with a dollop of lightly whipped cream.
5. Tip Add a splash of crème de cassis or raspberry schnapps to the juices for extra boozy flavour.
6. How to save pennies on puddings... ? Whizz leftover crusts into breadcrumbs and freeze for other recipes. ? Visit market stalls near closing time, or visit a pick-your-own farm, to buy fruit at really good prices.

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