Summer Pudding

The method

1. 01

   Wash fruit and gently dry on kitchen paper, keeping strawberries separate.

2. 02

   Put sugar and 3 tbsp water into a large pan and gently heat until sugar dissolves.

3. 03

   Bring to a boil for 1 minute, then add the fruit (not strawberries) and cook for 3 minutes over low heat, stirring 2-3 times.

4. 04

   Put a sieve over a bowl and tip in the fruit and juice.

5. 05

   Line a 1.25-litre basin with cling film, overlapping two pieces in the middle.

6. 06

   Cut the crusts off the bread and cut 4 pieces in half at an angle, and cut 2 slices into 4 triangles each, leaving the final piece whole.

7. 07

   Dip the whole piece of bread into the juice for a few seconds to coat and push it into the bottom of the basin.

8. 08

   Dip the rectangular pieces one at a time and press around the basin’s sides, alternating wide and narrow ends.

9. 09

   Spoon in the softened fruit, adding the strawberries as you go.

10. 10

    Dip the bread triangles in juice and place on top, trimming off overhang with scissors.

11. 11

    Bring cling film up and loosely seal, placing a side plate on top and weighting down with cans.

12. 12

    Chill for 6 hours or overnight.

13. 13

    To serve, open out cling film, put a serving plate upside-down on top, and flip over.

14. 14

    Serve with leftover juice, any extra berries, and cream.