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Summer pudding

Can’t get through July without eating this with lashings of double cream, although it works fine with frozen berries so you can make it all year round.


Serves 6

1/2 loaf medium sliced farmhouse white bread
1/2 cup water
125g caster sugar
125g red currants stripped from stalks
125 black currants, logan or mulberries
375g raspberries

Put the water and sugar in a pan, simmer until the sugar has dissolved. Tip in all the fruit, cover the pan and bring up to a boil. Strain all the fruit and liquid into a bowl using a fine sieve or muslim lined colander.

In the meantime, line a 1 litre pudding bowl with the bread. Use a single piece for the bottom, then cut two slices into triangles and line around the bowl (don’t worry if this is not neat and precise!). Pour a little of the juice into the bottom of the bowl so that the bottom piece of bread has soaked it up then tip all the fruit on top. Pour a little more juice on top but only enough to be absorbed by the fruit. Put a couple more slices of bread on top, some more of the juice, and more bread and juice around the edges if necessary. Place a piece of foil over the bowl, then a small saucer on top, with a couple of heavy tins to press down. Put in the fridge overnight or a good part of the day.

To serve, run a knife or thin spatula around the edge of the bowl, put a plate on top and invert to allow the pudding to fall on to the plate. If there are any gaps with the white of the bread showing, spoon some of the juice over. Slice the pudding and serve with cream.

Approximate cost £3.80 using frozen berries which is the cheapest option. The best option would be to pick your own berries somewhere!