Summer pudding

Method

1. Carefully remove the redcurrants and blackcurrants from their stems and wash, removing any squashed or blemished ones. Put in a pan with the raspberries over a low heat.
2. Add some of the sugar (start with 2 tbsp, then add more to taste) and a splash of water. Simmer gently for 3-4 minutes until the currants start to burst and release their juices. Remove the pan from the heat.
3. Set one of the slices of bread aside and slice each of the rest into 3 fingers. Cut a circle out of the whole slice of bread the same size as the bottom of a 1 litre pudding basin, and put it in the bottom of the basin.
4. Use the bread fingers to line the sides of the pudding basin, pushing them together so there are no gaps. Reserve a few bread fingers for the top of the pudding basin. Fill the basin with the fruit and juice (reserve a little juice in a small bowl) and top with the reserved bread.
5. Put a small plate (it should just rest on top of the bread base) on the top of the filled pudding basin and place a weight on top. Some juice may escape so it’s best to set the basin on a tray or dish to catch any spills. Chill in the fridge overnight.
6. Remove the weight and plate, then slide a sharp knife around the edge of the bowl to loosen, being careful not to cut the bread. Place a plate on top and invert the pudding, giving it a sharp shake to dislodge it. Use the reserved juice to brush any patches where the juice hasn’t soaked through, then serve with lots of double cream.