Angela Nilsen’s Summer Pudding

Instructions

Step 1. Hull the strawberries and cut them in halves or quarters. Strip the blackcurrants and redcurrants – keep both the currants separate from the other fruits.

Step 2. Tip the sugar into a wide, not too deep, saucepan. Measure in 3 tbsp water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. Next turn up the heat to medium-high and let the mixture bubble away for about 8 minutes. Let it go syrupy but don’t let it change colour or caramelise.

Step 3. Tip the blackcurrants and redcurrants into the hot syrup, then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat.

Step 4. Gently stir in the strawberries and raspberries – a large metal spoon is best so they don’t break up – and let the fruity mixture sit for about half an hour so the juices all mix in.

Step 5. Trim crusts off bread. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big, slotted spoon, put a layer of fruit (about 3 spoonfuls) over the bread. Next lay a slice of bread in the centre over the fruit trimming to fit and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit. Spoon over a few spoonfuls of juice. Cover the fruit with a final layer of bread, press down to compact everything, cover with cling film, and put a weighty cover over the top. Leave in the fridge overnight.

Step 6. To turn out, go round the edge of the pudding with a round-bladed knife to release it, then invert it on to a plate. Enjoy!