Nadiya’s summer fruit semifreddo

This is my take on a summer pudding. I like to use frozen berries that I’ve got stashed away from pick-your-own summer afternoons with the kids. This is a perfect way of using them up. Like a classic summer pudding, I soak the bread. But instead of filling it with just fruit, my version is filled with fruit and also a quick and easy semifreddo. It’s not only delicious but really beautiful to cut into.

• 400g (14oz) frozen mixed summer fruits

• 100g (3½oz) caster sugar

• 3tbsp water

• 7 slices of white bread

(about 170g/6oz), crusts removed, halved lengthways

• 600ml (1 pint) double cream

• 2tbsp golden syrup

1 Put the frozen fruit, sugar and water into a medium pan and bring to the boil, then take off the heat. You don’t want the fruit to break down too much, but you want to extract as much liquid as possible.

2 Drain the fruit through a sieve, making sure to catch all the liquid in a bowl. Use the back of a spoon to push through as much liquid as possible. Then leave the liquid to cool completely.

3 Line a 20.5cm (8in) round Pyrex dish with clingfilm.

4 Dip each piece of bread quickly 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 – you should 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.

5 Whip the double cream to soft peaks, then add the golden syrup and mix well. Add the fruit and just ripple through gently.

6 Put the cream mixture into the lined bowl and spread it level on top. If any of the bread pieces come up higher than the top of the cream, simply fold them over. Cover the top with cling film and place in the freezer for 4hrs.

7 To turn out, tip on to a plate and remove all the cling film. Cut into wedges and serve.