Summer pudding

Name: Summer pudding
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 300 g Raspberries; 250 g Strawberries, hulled and halved; 200 g Blackberries; 150 g Blueberries; 100 g Caster sugar; 0.8 Bread, about 8 slices of day-old white bread, crusts off

Juicy berries packed into a bread-lined bowl and pressed overnight until every slice turns jewel-red. The great British no-bake pudding for berry season, and vegan as it stands.

Ingredients

300 g Raspberries
250 g Strawberries, hulled and halved
200 g Blackberries
150 g Blueberries
100 g Caster sugar
0.8 Bread, about 8 slices of day-old white bread, crusts off

Method

Put the strawberries, blackberries, blueberries and sugar in a pan with 3 tbsp water and warm gently until the juices run, about 3 minutes. Stir in the raspberries off the heat.
Line a 1 litre pudding basin with cling film. Cut a circle of bread for the base and wedges for the sides; dip each piece in the fruit juice and press it in, overlapping slightly so there are no gaps.
Spoon in the fruit with most of the juice (keep a little back), then cover the top with more juice-dipped bread.
Cover with cling film, put a saucer on top and weigh it down with a couple of tins. Chill overnight.
Turn out onto a plate, peel off the film and brush any pale patches with the saved juice. Cut into wedges.