Summer pudding

Ingredients

• knob butter
• 8 thin slices white bread, crusts removed
• 400 g mixed summer fruits such as strawberries, raspberries and blackberries
• 150 g caster sugar
• Pouring cream, to serve

Method

1. Lightly butter four individual pudding moulds or serving glasses and line them with the bread, fitting the slices closely together.
2. Warm the summer fruits with the caster sugar in a saucepan until the fruit softens and releases its juice.
3. Strain off and reserve the excess juice. Spoon the fruit into the lined moulds, add a little of the juice and cover each pudding with bread.
4. Cover, weight the puddings and refrigerate for at least 8 hours.
5. Before serving, simmer the reserved berry juice until slightly thickened. Turn out the puddings and serve with the reduced juice and pouring cream.