Instruction

• Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate
• Put sugar and 3 tbsp water into a large pan
• Gently heat until sugar dissolves – stir a few times
• Bring to a boil for 1 min, then tip in the fruit (not strawberries)
• Cook for 3 mins over a low heat, stirring 2-3 times
• The fruit will be softened, mostly intact and surrounded by dark red juice
• Put a sieve over a bowl and tip in the fruit and juice
• Line the bowl with cling film and prepare the bread: Line the 1
• 25-litre basin with cling film as this will help you to turn out the pudding
• Overlap two pieces of cling film in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves
• Let the edges overhang by about 15cm
• Cut the crusts off the bread
• Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece
• Cut 2 slices into 4 triangles each and leave the final piece whole
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat
• Push this into the bottom of the basin
• Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up
• If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in
• Now spoon in the softened fruit, adding the strawberries here and there as you go
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top – trim off overhang with scissors
• Keep leftover juice for later
• Bring cling film up and loosely seal
• Put a side plate on top and weight down with cans
• Chill for 6 hrs or overnight
• To serve, open out cling film then put a serving plate upside-down on top and flip over
• serve with leftover juice, any extra berries and cream