Summer Pudding

saucepan and 1.1lt/2pt pudding bowl

175g bread, with crusts
300g raspberries*
150g redcurrants*
150g blackcurrants*
200g sugar
berries, for decoration
cream, crème fraîche  or cold custard, for serving

* if using frozen fruit, spread it out onto a plate, cover and leave to thaw for about 4 hours or overnight in the fridge.

1. Thinly slice the bread.
2. Stand a 1.1lt/2pt pudding bowl on one slice of bread and cut around the base to make a circle.
3. Measure the fresh fruits into a saucepan or pour away any liquid produced by the frozen fruit then tip them into the pan.
4. Add the sugar to the saucepan and put it over a very gentle heat.
5. Cook until the sugar has melted and the juices are starting to flow. 
6. Remove from the heat as soon as bubbles start to appear. 
7. Dip one side of the bread circle lightly into the fruit juice and put it juicy side down in the bottom of the bowl. 
8. Take slices of bread, dip them lightly in the juice and arrange them, juice side to the bowl, around the sides of the bowl. Make sure there are no gaps, overlapping the bread slightly if necessary. Keep a couple of slices of bread for the top.
9. Tip the prepared fruit into the bread lined bowl.
10. Now put the remaining bread over the fruit.
11. Place a small plate or saucer over the bread and press down gently. 
12. Put a couple of tins onto the plate to weigh it down.
13. Leave for 12–24 hours in the refrigerator, pressing down on the plate occasionally.
14. To serve, invert the pudding onto a plate, top with some additional berries and serve with cream, crème fraîche or cold custard.