Simple summer pudding

Place the frozen berries and the water into a small saucepan and cook gently for 5-10 minutes until softened.  Remove from the heat and drain the fruit making sure you keep the liquid in a separate bowl.

Line a ramekin or fondant mould with clingfilm.

Carefully remove the crusts from the bread, (you could use these to make breadcrumbs and store in the freezer if you wish for another recipe).

Cut one circle of bread the same size as the bottom of your dish, and then the remaining bread into 1.5cm wide strips a little longer than the depth of your mould.

Gently soak the circle of bread in the cooled juice and place juice-soaked side down into your mould and press gently.  One by one lightly soak the strips of bread on one side and line the sides of your mould, ensuring the soaked side is pressed against the side.  Repeat with the remaining pieces of bread, overlapping very slightly to avoid any gaps and keeping any spare bits back.  Don’t worry about any overhanging bread.

Place the cooked berries into your mould and gently press down.  Soak any remaining left-over bread in the juice and lay on the top.  Fold over the overhanging edges of bread and carefully spoon over any remaining juices – tip don’t make it too wet, or it will fall apart when serving.

Fold the overhanging clingfilm across the top, cover with a small plate and weigh it down to help the pudding form.  Chill for at least 3 hours in the fridge or overnight.

To serve, carefully open the clingfilm top and turnout into a small desert dish and remove the clingfilm and mould.  Decorate with the strawberries if using.

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