Step 1 of 9
Summer Pudding
Wash and gently dry the fruit, keeping the strawberries separate. Put the sugar and 3 tbsp water in a large pan. Heat gently until the sugar dissolves, stirring occasionally.
Step 2
Bring to the boil for 1 minute, then add all the fruit except the strawberries. Cook over a low heat for 3 minutes, stirring 2 to 3 times. The fruit should be softened but mostly intact, surrounded by dark red juice.
Step 3
Pour through a sieve into a bowl, collecting all the juice. Reserve the fruit and juice separately.
Step 4
Line a 1.25-litre pudding basin with cling film, overlapping two pieces across the centre and leaving a 15cm overhang all around.
Step 5
Cut the crusts off the bread. Cut 4 slices in half on a slight angle to give lopsided rectangles. Cut 2 slices into triangles and keep the last slice whole.
Step 6
Dip the whole slice of bread briefly in the juice to coat, then press it into the bottom of the basin. Dip the rectangular pieces and press around the sides, alternating wide and narrow ends up, fitting them snugly together.
Step 7
Spoon in the softened cooked fruit, adding the raw strawberries throughout as you go.
Step 8
Dip the bread triangles in juice and place on top to cover. Trim off any overhang with scissors. Bring the cling film up and loosely seal. Place a small plate on top and weight it down with tins. Chill for at least 6 hours or overnight.
Step 9
To serve, open the cling film and place a deep serving plate upside-down on top. Invert the pudding onto the plate. Serve with the reserved juice, extra berries and cream.
