Ingredients: for 1 large or 6 small puddings
500g soft mixed berries
(raspberries, strawberries, blackcurrants, redcurrants, blackberries)
100g caster sugar
1 loaf thin sliced white bread
1. Place the berries and sugar into a saucepan and cook over a gentle heat for 5-6 minutes until the juices run and the fruit collapses, leave to cool.
2. Remove all the crusts off the bread and use a rolling pin to roll each slice of bread in order to flatten them. If you’re making small puddings cut each slice of bread into two, lengthways, so you end up with two long strips.
3. Dip each slice of bread into the summer fruit juices and lay one piece of bread at a time, dipped side down, in the pudding bowl or muffin tin (this way when you turn out the pudding it will be a lovely deep purple-pink colour). Repeat overlapping the bread slices to line the inside of the bowl or muffin tin hollows.
4. Continue until the bowl is fully lined, if you’re using a muffin tin you’ll probably need around 2-3 slices of bread per hollow. Make sure you leave a little bread sticking out at the top to fold over.
5. Pour in the soft fruits until just below the top of the bowl or hollow, place a slice of bread on the top, fold in the edges of the bread to seal. Place a plate on the top and weight it down with a can or similar. Chill in the fridge for 1-2 hours.
6. When ready to serve loosen the edges with a knife and turn it out, upside down onto a plate. Serve with cream or ice cream.