Quintessentially British, this pudding is crammed with succulent summer berries
9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate
1 Cut bread into neat fingers.
2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.
3 Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer). Reserve a few spoonfuls of the juice.
4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.
5 Add half the hot fruit mixture. Cover with more bread fingers.
6 Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.
7 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.
Recipe taken from The Dairy Book of Home Cookery.