Fruity pudding oozing with colour

This classic dessert oozes juicy seasonal fruits and adds a ruby-red richness to the tea table

Summer pudding Serves 4

750g mixed berries, such as raspberries, blackberries, blueberries and strawberries, plus extra to serve 150g caster sugar 250ml redcurrant juice 1½ tbsp cornflour 8 slices day-old white bread, crusts cut off

Place half the berries in a heavy-based saucepan and sprinkle over the sugar. Pour over the redcurrant juice and warm over a medium heat, stirring to help dissolve the sugar. Simmer for 6-8 mins until soft and juicy. Press the berries and juice through a sieve into a clean saucepan and return the juice to a rapid simmer, while reserving the pressed fruit. In a separate bowl, mix the cornflour with a little cold water before whisking into the simmering fruit juices. Return to a simmer and heat until slightly thickened. Remove the pan from the heat and carefully stir in the rest of the berries. Line a 900g pudding bowl with a double layer of cling film, making sure it overhangs the edges by at least 5cm. Slice the bread into wide fingers. Soak the fingers in the fruit juices from the saucepan, then use approximately two-thirds of them to line the base and sides of the pudding bowl. Spoon the berry mixture into the lined bowl and top up the filling with the reserved, pressed fruit. Cover with the remaining bread fingers so the filling is completely enclosed. Bring the cling film over the pudding and place a saucer on top. Weigh the pudding down with baking weights and leave to chill for at least 4 hrs. When ready to serve, carefully turn the pudding out from the bowl onto a plate and serve with the extra berries.