summer berry pudding

SERVES 6–8 PREP 20 mins COOK 10 mins (plus chilling) NOTE Start this recipe two days before you intend to serve it

1 cup (220g) caster sugar 1 litre water 500g strawberries, hulled 500g raspberries 1 white sandwich loaf (any good white bread will work) Clotted cream or double cream, to serve

1. Place sugar and water in a medium saucepan over high heat and bring to the boil, stirring, until sugar is dissolved. Reduce to a simmer and cook for 5 minutes or until slightly reduced.

2. Add strawberries and simmer for a further 5 minutes or until softened. Remove from the heat and stir in raspberries. Pour mixture into a plastic container, leave to cool, then refrigerate overnight.

3. Line a 2.2-litre-capacity pudding basin with plastic wrap, leaving the excess overhanging edges. Slice bread into 8mm-10mm slices, removing crust. Cut a disc-sized piece to cover the base of the basin and a larger disc that will sit on the top of it like a lid. Line pudding basin with the bread slices, squeezing the slices into any gaps.

4. Fill prepared basin with berry mixture, including as much of the juice as possible (you want the juices to really soak into the bread). Top with larger bread disc to seal, and pour over a little more of the berry juices to cover. Place leftover juices and berries in the fridge (you will have about 1 cup leftover).

5. Fold in overhanging plastic wrap from the sides to cover the pudding completely and seal in all the juices. Place basin in a plastic container, cover with a small plate and weigh the pudding down (food tins are good for this). Leave in the fridge overnight.

6. To serve, turn out the pudding onto a serving plate. Pour over remaining berries and juice. Serve with cream.