Ingredients500g Raspberries
300g Strawberries
250g Blackberries
100g Redcurrants
but in fairness it doesn't matter mix it up, use frozen if you like!
175g Caster Sugar
7 slices of bread
Wash fruit – keep strawberries separate.
Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times.
Bring to a boil for 1 min, then tip in the fruit (not strawberries).
Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm.
Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
Dip the whole piece of bread into the juice for a few secs just to coat.
Push this into the bottom of the basin.
Dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up.
If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
Dip the bread triangles in juice and place on top – trim off overhang with scissors.
Keep leftover juice for later.
Bring cling film up and loosely seal. Put a side plate on top and weight down with cans.
Chill for 6 hrs or overnight.
