How to make Summer Pudding - a classic British dessert recipe

I'm very lucky that I have a lot of soft fruit growing in my garden, but at this time of year, summer berries are at their best in the supermarket, and this recipe is perfect for really allowing their flavours to shine through.

Summer pudding is a light dessert that cries out for cream. This summer pudding recipe is really easy to make, and with a little advance preparation is a great dinner party showstopper.

Ingredients:
1.25kg mixed berries and currants of your choice
175g caster sugar
7 slices day-old white bread

Method:
Gently wash the fruit and allow to drain, keeping the strawberries separate. Pour the fruit (bar the strawberries) into a large pan with 3 tbsp water. Gently heat until the juices start to come out. Bring to a boil for 1 min, ensuring the fruit is softened, then tip in the sugar. Cook for 3 mins over a low heat, stirring. Switch off, then fold in the strawberries. Put a sieve over a bowl and tip in the fruit allowing the juice to drain out. Set this to one side.

Line a 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread and cut into strips or triangles.

Dip the pieces of bread into the juice for a few secs just to coat. Start by lining the bottom of the basin. Now dip the rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly. Now spoon in the softened fruit, and finish with more bread to cover what will be the base of the pudding.

Bring the cling film up to wrap the puding completely. Put a side plate on top and weigh down with cans. Chill overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream