Serves 4

"This is a good way to use a glut of summer fruit, though it also works well with frozen mixed fruits. Try to avoid a high proportion of blackcurrants, or similarly tart fruits, or you'll find the flavour too sour. If preferred, you can make single puddings, using individual pudding basins."

"This is a good way to use a glut of summer fruit, though it also works well with frozen mixed fruits. Try to avoid a high proportion of blackcurrants, or similarly tart fruits, or you'll find the flavour too sour. If preferred, you can make single puddings, using individual pudding basins."

900g (2lb) mixed summer fruits, such as strawberries (hulled and halved), raspberries, redcurrants, blueberries and blackberries
150g (5oz) caster sugar
About 1/2 large loaf good quality white bread

Put all the fruits and sugar into a saucepan, bring to a simmer and cook for 2 minutes to soften the fruit slightly, then leave to cool a little. (If using frozen fruit, drain off any juices after defrosting, then combine with the sugar, bring to a simmer and immediately remove from the heat.)

Whiz about one sixth of the fruit and juice in a blender until smooth and set to one side to serve with the pudding. Cut the bread into 5-8mm ( 1/4- 3/8 in) thick slices and remove the crusts. Line a 1 litre (1 3/4 pint) pudding basin with cling film, allowing it to overhang the sides. Cut a circle from one slice of bread to fit the base. Cut the rest of the bread into pieces to fit around the sides and extend slightly above the rim, overlapping them slightly and pressing the joins together with your fingers. Spoon the fruit and a little of the juice into the lined basin to come halfway up.

Cover with a round of bread, then top up with the rest of the fruit and juice. Cut some more bread to fit the top and position, then fold the bread around the side over it a little.

Bring the cling film up over the pudding and twist to seal. Cover with a plate and place a couple of tins (or something else heavy) on top to weight it down. Leave overnight in the fridge.

To serve, run a knife around the pudding to loosen it, hold a plate upside down on top and invert to turn out. Spoon the reserved fruit sauce over the pudding and serve, with some thick Jersey cream.

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