Nadiya Hussain’s Summer fruit semifreddo

SERVES 6

400g frozen mixed summer fruits 100g caster sugar 3tbsp water 7 slices of white bread, crusts removed, halved lengthways 600ml double cream 2tbsp golden syrup

“This is my take on a summer pudding. I like to use up frozen berries that I’ve got stashed away. It’s not only delicious to eat but beautiful to cut into.”

STEP 1 Put the fruit, sugar and water into a pan and bring to the boil, then remove. You don’t want the fruit to break down too much but you want to extract as much liquid as possible. STEP 2 Drain the fruit through a sieve, making sure to catch all the liquid in a bowl. Then leave to cool. STEP 3 Line a 20cm round Pyrex dish with cling film. STEP 4 Dip each piece of bread into the fruit juice mixture and place around the edge of the dish vertically, slightly overlapping each piece with the next to prevent leaking. Do this all around the edges until you have one piece left. Break that piece down to size, then dip it in the fruit juice and place it in the base of the dish. Set aside. STEP 5 Whip the double cream into soft peaks, then add the golden syrup and mix. Add the fruit and ripple through gently. STEP 6 Pour the cream mixture into the lined bowl and level it out on top. Cover with cling film and freeze for 3 hours. STEP 7 To turn out, tip on to a plate and remove the cling film. Cut into wedges and serve.

Nadiya’s British Food Adventure (Michael Joseph, £20)