Ingredients
- 300g raspberries
- 150g blackberries
- 250g redcurrants, picked
- 200g strawberries, hulled and quartered
- 70g caster sugar
- 1 lemon, zested
- 8 slices medium white bread, a little stale, crusts removed
- 150ml (approx.) double cream, to serve (optional)
Method
Step 1
Put the raspberries, blackberries, redcurrants and strawberries in a pan with the sugar and lemon zest, reserving a few to decorate. Bring to the boil over a low heat; stir occasionally, until the sugar dissolves. Simmer for 2-3 mins until the berries are slightly softened and syrupy; cool.Step 2
From a slice of bread, cut a disc to line the base of a 1 litre (approx.) pudding basin or bowl. Cut 6 more slices in half; use to line the sides of the bowl, trimming and filling as needed so there are no gaps.Step 3
Spoon in the berries and their juices, reserving a few tablespoons of the liquid chilled in an airtight container for serving.Step 4
Use the final slice of bread as a lid to cover the fruit, cutting to fit as needed. Sit the bowl on a large plate to catch any spills; cover the pudding tightly with cling film. Place a neatly fitting saucer inside the top of the bowl; weigh it down with 2 tins. Chill overnight or for up to 2 days.Step 5
When ready to serve, remove the tins, saucer and cling film. Run a palette knife gently around the edge to loosen the pudding and turn it out onto a plate.Step 6
Use the reserved berry juice to brush any bread that’s still white; decorate with the reserved berries. Serve with cream, if liked.