Summer Pudding

Video

Preparation

1. Wash the fruit and gently dry on kitchen paper, keeping the strawberries separate. Put the sugar and 3 tbsp water into a large pan and gently heat until the sugar dissolves, stirring a few times. Bring to the boil for 1 minute, then tip in the fruit (not the strawberries). Cook for 3 minutes over low heat, stirring 2–3 times — the fruit will soften, mostly intact, surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
2. Line a 1.25-litre basin with cling film to help turn out the pudding, overlapping two pieces in the middle and letting the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 slices in half, a little on an angle, to give 2 lopsided rectangles each. Cut 2 slices into 4 triangles each, and leave the final slice whole.
3. Dip the whole piece of bread into the juice for a few seconds to coat, then push into the bottom of the basin. Dip the wonky rectangular pieces one at a time and press around the sides so they fit neatly, alternating wide and narrow ends up. If the last piece won't quite fit, trim into a triangle, dip, and slot in. Spoon in the softened fruit, adding the strawberries here and there as you go.
4. Dip the bread triangles in juice and place on top, trimming off the overhang with scissors and keeping leftover juice for later. Bring the cling film up and loosely seal, put a side plate on top, and weight down with cans. Chill for 6 hours or overnight. To serve, open out the cling film, put a serving plate upside-down on top, and flip over. Serve with the leftover juice, extra berries and cream.