Summer Pudding

Serves 6

250g raspberries

250g blackberries

200g cherries, pitted and halved

2½tbsp caster sugar

600g strawberries, hulled 9 slices thick-sliced white bread, crusts trimmed 200g 0% fat natural Greek yoghurt

Line a 2ltr pudding basin with a double layer of clingfilm, making sure there is a good amount of overhang. Put the raspberries, blackberries and cherries into a large pan with 3tbsp water and the sugar, then bring to a simmer over a low heat. Cook for 3 minutes, then add the strawberries and cook for 2 minutes, until the fruit has slightly softened and released some of its juice. Strain over a large bowl.

Dunk 1 slice of bread into the strained fruit juices, then press it into the base of the prepared pudding basin. Set aside another slice of bread for the top and cut the remaining 7 slices into thin strips.

Briefly dunk each strip in the juices then place around the inside of the basin, pushing together so you have a basin lined entirely with bread, with none of the inside of the basin showing. Spoon the fruit into the bread- lined basin, pouring any spare juice over the bread as you go. Cut the final piece to fit the top, tucking it in. Bring the clingfilm up and over the top of the pudding.

Place a plate and heavy weight on top, then chill overnight. Remove the weight, plate and clingfilm, then slide a palette knife between the bread and the basin to dislodge the pudding. Turn out onto a plate, discard the clingfilm and serve with the natural yoghurt.