Berry Summer Pudding

Ingredients

• 750 g Mixed summer berries (raspberries, blackberries, blueberries, redcurrants)
• 175 g Caster sugar
• 8 slices White bread, slightly stale, crusts removed
• 3 tbsp Water
• 1 sprig Fresh mint leaves(optional)

Instructions

1. 1

   Place the sugar and water in a large saucepan and heat gently until the sugar dissolves.

2. 2

   Add the mixed berries to the pan and simmer gently for 3-5 minutes until the fruit softens and releases its juices, but remains whole.

3. 3

   Line a 1-liter pudding bowl with a double layer of plastic wrap, leaving some overhang.

4. 4

   Cut a circle of bread to fit the bottom of the bowl and dip it quickly into the berry juice before placing it in the bowl.

5. 5

   Cut the remaining bread slices into triangles or strips. Dip each piece into the juice and line the sides of the bowl, ensuring there are no gaps.

6. 6

   Spoon the cooked fruit into the bread-lined bowl, adding most of the juice (reserve about 100ml of juice for later).

7. 7

   Cover the top with the remaining bread pieces, also dipped in juice.

8. 8

   Place a small plate on top of the pudding that fits inside the bowl, and place a heavy weight (like a large can) on the plate to compress the pudding.

9. 9

   Chill in the refrigerator for at least 6 hours, or preferably overnight.

10. 10

    To serve, turn the pudding out onto a plate, remove the plastic wrap, and pour over the reserved juice to cover any pale spots.