Michael Weldon's Summer pudding

STEP 1

Line an 8-cup (2L) pudding basin or bowl with 2 layers of plastic wrap, allowing the sides to overhang. Place half the strawberry, half the raspberries and the blueberries in a large heatproof bowl. Combine the blackberries, sugar, orange juice, vanilla, remaining strawberry and remaining raspberries in a saucepan. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 2-3 mins or until the sugar dissolves and the berries start to soften. Pour mixture into the bowl and stir to combine. Set aside, stirring occasionally to release the heat, for 30 mins or until cool.

STEP 2

Cut a disc, large enough to line the base of the pudding basin, from 1 slice of bread. Brush 1 side of the disc with a little berry mixture and place, berry-side down, in the lined basin. Brush 6 slices of bread with berry mixture. Arrange bread, berry-side down, along the side of the basin, overlapping slightly, to line the basin.

STEP 3

Spoon the remaining berry mixture into the prepared pudding basin, leaving a 2cm space at the top. Arrange remaining bread over the fruit mixture, trimming to fit if necessary. Press down gently. Fold plastic wrap over the pudding. Cover with the basin lid or a small plate. Place a can or weight on the lid or plate. Place in the fridge overnight to develop the flavours.

STEP 4

Turn the pudding onto a serving plate. Remove the pudding basin and plastic wrap. Cut into slices and serve with cream or custard.