Wash the fruits and drain them in a sieve. Put the sugar in a pan with splash of water and heat to simmer. Add all the berries and let simmer for about 2-3 minutes. Then turn off the heat.

Now, using a strainer and drain the juice into a bowl.

Line the pudding bowl with cling film, leaving hanging outside of the bowl.

Cut the bread into thin slices and remove the crusts. Cut one slice of bread into a circle shape to fit the bottom of the bowl.

Dip one side of the circle bread into the juices and place juice side down in the bottom of bowl.

Repeat the same with thin slices of bread: dipping one side of the bread into the juices and placing them around the edge of the bowl, with dipped side facing outwards. Overlapping each slice slightly.

Spoon all of the cooked berries into the bowl

And top with another slice of bread, again soaked in the juices. Pour more juices top of the pudding and push down to compress the pudding.

Fold the cling film over the top. Put a heavy weight on top and store in the fridge for 7-8 hours.

Turn the pudding out into a plate and garnish with berries and cream.

Ingredients