Summer Pudding

A classic British dessert that's a deliciously light way to enjoy the summer's berry harvest.

Ingredients - Serves 6

Place the fruit in a large pan with the sugar and bring to the boil. Simmer for 5 minutes until the fruit is soft and has released lots of juice.
Line a 1.2 litre pudding basin with cling film, allowing some to hang over the edge. Cut the bread slices into triangles and line the basin with them, slightly overlapping, sealing well by pressing the edges together. Fill any gaps with small pieces of bread, so no juice can escape.
Pour the fruit and juice in – if it doesn’t reach the top, add more bread. Cover with more bread, then fold over the cling film.
Put a small plate on top of the pudding, then weight it down with cans. Chill for at least 5 hours, or overnight if possible.
To serve, remove the weights and plate, open out the cling film, then put a serving plate upside-down on top and flip it over. Remove the basin and cling film.