Summer Pudding

Instructions

1. Put 60 g of blackcurrants and 40 g of redcurrants into a small saucepan with 45 g of caster sugar and 1 tbsp of water. Set over a low heat and cook gently for 3 minutes, shaking the pan rather than stirring hard, until the sugar has dissolved and the currants have just begun to split and release their dark juice.
2. Take the pan off the heat and fold in 100 g of raspberries and 50 g of strawberries. The residual heat is enough to soften them without turning them to mush. Leave to cool for 10 minutes, then set a sieve over a bowl and strain, keeping the fruit and the juice separate.
3. Cut the crusts from 3 slices of white bread. From the first slice cut a disc to fit the bottom of a 250 ml pudding basin and a larger disc for the lid; cut the remaining bread into wedges about 4 cm wide at the top and tapering at the base.