Summer pudding recipe

Wash your fruit thoroughly and tip it into a big pan.
Sprinkle over three tablespoons of sugar and three tablespoons of water.
Bring to the boil then reduce to a simmer and allow to heat through for five or so minutes, until the fruit is soft (but retains its form) and shiny.
There should be a lovely pool of magenta juice at the bottom of your pan.
Drain the juice and leave the fruit in the pan, off the heat.
Lightly oil a two pint pudding basin and then line with a large piece of cling film, so that it overlaps the sides.
Cut the crusts off the bread and cut each slice into three thick 'soldiers'.
Leave enough bread to cut a small circle out for the base.
Line the basin with the strips of bread, gently dipping each one into the fruit juice first.
Don't dunk them in the juice - you just want one side of the bread (the side that will face the outside) to be red.
The soldiers should overlap each other so that no fruit can escape overnight.
Make sure you fill the little hole at the base of the bowl with a small circle of bread, too.
Fill the pudding with fruit, squashing it down as you go.
You should be able to fit all the fruit in.
Seal the pudding by adding a few strips of bread to the top.
Lay a saucer on top of your pudding then add a heavy weight to squash the fruit down.
Refrigerate overnight.
The next day, remove the weight and tip the bowl upside down onto a plate.
It should release immediately, but if it doesn't a sharp tap should do the trick.
Serve with lashings of double cream.