Summer is just around the corner, and with it, colourful fruits and berries. Here is the recipe for a lovely summery dessert.
175g caster sugar
7 slices of slightly stale bread from a square loaf (or alternatively, for a sweeter taste, brioche slices)
- Wash and gently dry the fruit on kitchen paper and put the strawberries aside.
- Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves, stirring regularly.
- Bring to a boil for 1 min, then tip in the fruit except 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, letting 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 to coat it.
- Push this into the bottom of the basin.
- Now dip the rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly. Don’t hesitate to trim your pieces slightly so they fit.
- Now spoon in the softened fruit, adding the strawberries a few at a time.
- Dip the bread triangles in juice and place on top, cutting off the overhang.
- Keep any leftover juice for later.
- Seal your clingfilm on the top.
- Put a small plate on top of the bowl and weight it down (using cans for example).
- Keep in the fridge overnight.
- Open out cling film and flip over the pudding onto a dessert plate.
- Serve with leftover juice and cream if you like. Enjoy!