Summer Pudding

Serves: 8

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 800 gram(s) (1lb 12oz) mixed summer berries, such as 250g each redcurrants and blackcurrants and 300g (11oz) raspberries
• 125 gram(s) golden caster sugar
• 3 tablespoon(s) crème de cassis
• 9  thick slices of slightly stale white bread, crusts removed

Method

1. Put the redcurrants and blackcurrants in a medium pan. Add the sugar and cassis. Bring to a simmer and cook for 3-5min until the sugar has dissolved. Add the raspberries and cook for 2min. Once the fruit is cooked, taste it - there should be a good balance between tart and sweet.
2. Meanwhile, line a 1 litre (1¾ pint) bowl with clingfilm. Put the base of the bowl on one piece of bread and cut around it. Put the circle of bread in the base of the bowl.
3. Line the inside of the bowl with more slices of bread, slightly overlapping to avoid any gaps. Spoon in the fruit, making sure the juice soaks into the bread. Keep back any juice in case the bread is unevenly soaked when you turn out the pudding.
4. Cut remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm, weigh down with a saucer and a tin can and chill overnight.
5. To serve, unwrap the outer clingfilm, upturn the pudding on to a plate and drizzle over the reserved juice.

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