Flick a bit of grease around a glass pudding basin and line it with pieces of crustless, stale white bread. Gently cook – but do not boil – about 2lbs of summer fruit, preferably a colourful mix of raspberries, blackberries, loganberries, redcurrants and blackcurrants (for some reason, strawberries don’t work, except for decoration) in 2 tablespoonfuls of water and 6oz of sugar until soft.
Pour into the bread-lined basin, keeping a little back for decoration, and cover with more bread. Cover with a plate or saucer that fits inside the rim of the bowl and weigh down. Check that the juice is flooding the bread – white patches aren’t a good look – and give it a shake if necessary. Refrigerate overnight.
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To serve, tip it out on a dish and place the left-over fruit on top so the juice runs down the side. Serve with clotted cream or creme fraiche.
(If you want to be really pretentious, make individual puddings in ramekins.)
Top summer tip for serving strawberries:
Hull, sprinkle with sugar and balsamic vinegar – it’s the vinegar that makes all the difference.