Traditional British Summer Pudding

Ingredients

Shopping list

• 1 kg Mixed Summer Berries — redcurrants, blackcurrants, raspberries, strawberries, blackberries

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• 175 g Caster Sugar — adjusted for fruit sweetness

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• 3 tablespoons Water

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• 8 slices White Bread — thick slices of day-old pan or farmhouse loaf (crusts removed)

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Step by step

1. 1

   Prepare the Fruit: Wash all berries gently and pat dry. Hull the strawberries and halve larger ones. Strip redcurrants and blackcurrants from their stalks using the prongs of a fork.

2. 2

   Macerate and Cook: Dissolve sugar and water in a large saucepan over medium heat. Add redcurrants and blackcurrants first, cook for 1 to 2 minutes, then add softer berries. Simmer gently for 2 to 3 minutes until fruit softens and releases juices without breaking down completely. Cool completely.

3. 3

   Line the Basin: Line a 1.2-litre pudding basin with cling film, leaving an overhanging edge. Cut one bread slice into a circle for the bottom. Dip remaining crustless bread pieces briefly into the fruit juice and line the basin sides and bottom tightly with no gaps, reserving pieces for a lid.

4. 4

   Fill and Seal: Spoon cooled berries and half the remaining juice into the basin. Cover with the reserved soaked bread to create a snug lid, and pour any remaining juice over the top crust.

5. 5

   Press and Chill: Fold overhanging cling film over the top. Place a small plate directly on the bread and top with heavy weights. Chill in the refrigerator for at least 8 hours or overnight.

6. 6

   Turn Out and Serve: Remove weights, unwrap top cling film, and invert onto a rimmed serving dish. Peel away basin and plastic, touch up any pale spots with reserved juices, and serve chilled.