England was once known as ‘Pudding Island’ and for good reason: what better way to celebrate the start of summer than with a juicy summer pudding?
675g fresh raspberries, redcurrants and blackcurrants
115g caster sugar
1 small, day-old loaf of white bread
Strip the currants from their stems and toss in a bowl with raspberries and sugar. Cover and leave to stand overnight.
Tip the contents of the bowl into a pan and simmer gently for two minutes, then leave to cool.
Slice the bread thinly, removing crusts. Cut a circle to fit the base of an 800ml pudding basin. Dip one side into the juices in the pan and put in the bowl, dipped side down. Cut the rest of the bread into triangles and, dipping each piece first in the juices, arrange snugly around the sides of the bowl. Fill in any gaps with more bread, saving enough to cover the top of the bowl. Pour half the fruit and juices into the bowl, and top with a layer of bread. Pour in the rest of the fruit and finish with more bread.
Cover with cling film and a plate slightly smaller than the circumference of the bowl. Weigh down with some heavy jars, and put in the fridge overnight.
To serve, run a knife around the inside of the bowl and invert on to a plate. Serve with a generous helping of thick cream and enjoy!