Summer Pudding

Steps

1. Prepare the fruit: Rinse the strawberries, blackberries, redcurrants, and raspberries and dry them gently. Keep the strawberries aside for later.
2. Make the fruit juice: In a large pan, combine caster sugar and 3 tablespoons of water. Heat gently until the sugar dissolves, then bring to a boil for 1 minute.
3. Add the berries (except strawberries) to the pan and cook on low heat for 3 minutes, stirring occasionally, until softened but still mostly intact. Strain the mixture through a sieve, collecting the juice in a bowl.
4. Prepare the basin: Line a 1.25-litre basin with cling film, leaving a 15cm overhang for easy removal later.
5. Cut the bread: Remove the crusts and cut 4 slices in half diagonally for support against the sides of the basin. Cut 2 slices into 4 triangles each and leave the last slice whole.
6. Assemble the pudding: Dip the whole piece of bread into the fruit juice and press it into the bottom of the basin. Dip the angled pieces of bread in the juice and line the sides, alternating the orientation for a snug fit. If a final piece doesn't fit, trim it to shape, dip it, and place it in.
7. Fill with berries: Spoon the softened fruit mixture into the lined basin, adding the reserved strawberries as you layer.
8. Top and chill: Dip the triangle pieces of bread in juice and place them on top. Trim any overhanging bread. Use the cling film to cover the pudding, place a plate on top, and weigh it down with cans. Chill in the refrigerator for 6 hours or overnight.
9. Serve: To serve, unfold the cling film, invert the pudding onto a serving plate, and drizzle with leftover juice. Garnish with extra berries and cream if desired.