Summer fruits are plentiful around the end of the summer, but if you prefer you can use an equal weight of ready to use frozen fruits and cook them straight from frozen. Make sure the bread you use is a good quality sliced loaf – a couple of days old is best, so they’ll soak up plenty of the juices.
1.2kg mixed summer fruits – (a mix of any of the following: strawberries, raspberries, redcurrants, blackcurrants blueberries or blackberries)
150ml Belvoir Blueberry and Blackcurrant Cordial
50-75g caster sugar
7 medium white sliced bread
Equipment: 1.25lr basin
1. Remove the stalks from the strawberries and cut them into quarters. Remove any stalks from the currants. Place all the fruits in a medium pan with the cordial. Bring slowly to the boil then simmer for 1 minute. Remove from the heat and taste the mixture – add sugar to taste and stir until dissolved (it will depend on the mix of fruits you are using)
2. Place a plastic sieve over large bowl, tip in the fruit and let most of the juice drain through. Pour the juice into a shallow bowl and top the fruit into the bowl. Leave to cool.
3. Line a 1.25ltr basin with clear film, leaving plenty overhanging the sides of the bowl. Remove the crusts from the bread. Cut 4 slices of bread in half, a little on the angle to give 2 wonky rectangles. Cut 2 sliced into 4 triangles and leave the final piece whole.
4. Place the whole slice of bread on the base of the pudding basin. Now arrange the rectangles around the sides, fitting them around the sides of the bowl so there are no gaps.
5. Spoon all the soft fruit into the middle of the bread-lined bowl. Arrange the triangles of bread on top of the fruit, trimming to fit. Use scissors to trim any excess bread, then bring the overhanging clear film over to cover the bread. Place a small plate or saucer on top and weigh down with a couple of cans. Reserve the juice. Chill both overnight in the fridge.
6. To serve, unwrap the clear film and place a large serving plate on top of the basin. Invert it, peel the clear film off the pudding. Brush plenty of the remaining juice over the outside of the pudding until it is an even colour. Pour the remaining juice into a jug to serve alongside. Serve with a few extra berries and some spooning cream.