Ingredients

Method

Place the fruit and the sugar in a mixing bowl, cover with cling film and place in the fridge overnight.

Remove the fruit from the fridge and place in a saucepan over a medium heat and bring to a boil, reduce to a simmer and cook the fruit gently for a few minutes.

Taste the juice to see if it requires more sugar and add some if you think it does.

Remove the crusts from the slices of bread. Use one of the slices to make a circular base for a 1.5 litre pudding basin and use the rest of the bread to build up the sides of the basin, leaving no gaps. Use pieces of bread to fill in any gaps.

Pour in half of the mixture, fruit and juice and then place another slice of bread over the fruit and then place the rest of the fruit into the bowl on top of the slice of bread. Make a top for the pudding basin with one of two pieces of bread and trim off any excess to finish it off neatly.

Place a plate on top of the pudding basin and place a weight (tin or anything heavy) and place the pudding in the fridge overnight or for a few days.

When you are ready to serve the pudding, run a sharp knife around the edge of the pudding basin in between the pudding and the bowl to loosen it slightly, then place a plate on top and invert the basin quickly and remove the bowl.

Serve small slices with a lot of double cream.