Summer Pudding

Method

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1. Put the blackcurrants and redcurrants in a pan with the sugar and water and cook 2 minutes, until the sugar dissolves.

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2. Add the raspberries, blackberries and strawberries and cook 1 minute more, until the juices run. Take off the heat and add the lemon juice and cassis.

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3. Strain the fruit, keeping all the juice.

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4. Line a 1.2 litre basin with cling film, leaving plenty overhanging.

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5. Cut a circle of bread for the base and wedges for the sides, dip each piece in the juice, and line the basin with no gaps at all.

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6. Fill with the drained fruit and pour in enough juice to soak it, keeping the rest back.

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7. Cover with more juice-dipped bread, trimming to fit, and fold the cling film over.

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8. Set a plate on top with a heavy weight and refrigerate 12 hours.

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9. Turn out, pour the reserved juice over any pale patches, and serve with the extra berries.

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Chef’s Tips

• Day-old bread. Fresh bread turns to mush.
• Three minutes of cooking, total. The fruit only needs to bleed.
• Weight it properly. Something genuinely heavy, overnight.

Pairing Suggestions

• Pouring cream
• Clotted cream
• More berries

Storage & Reheating

Refrigerated for 3 days. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.