Summer pudding Stale bread and bruised berries are a sad but common collection of leftovers. What’s not so common is the knowledge of this beautiful and healthy desert that will transform both bread and berry anew. Think Eton mess meets bread pudding. Fresh cream is a must.Please note that you’ll need things to soak over night, but we assure you it’s worth the wait. Ingredients 60g butter, to grease Seven thick (approx. 2cm) slices of good quality white bread, crusts removed. Old bread that has been frozen is great. Brioche and croissants also work a treat (reduce the soaking time if used). 1kg summer berries, including: Raspberries, redcurrants, blackcurrants, strawberries, cherries, cranberries even. The ratios used are down to personal preference and vary from recipe to recipe, go with whatever you have but bear the sweetness of the fruits in mind keeping less sweet fruits like blackcurrant and redcurrants below a third of the total used. Frozen berries are fine too. 3 tbsp caster sugar Zest and juice of an orange (optional) Method Put the fruit in a small pan with the sugar, 3 tbsp water and orange and heat gently to simmering point – if you want to keep the fruit in tack, do not stir, your pudding will look the better for it. Put aside to cool slightly. Line a pudding basin or deep bowl (about 1 litre capacity) with bread, there should be no gaps and the bread should be roughly 2cm thick. Keep some bread aside to form a circular lid. Pour the warm fruit into the bread lined bowl. Put the lid of bread on top. On to the fun bit. Put a plate on top of the basin with the outer side of the plate’s curve pressing into the pudding lid. Put weights, books or more plates on top. When cool, refrigerate for 6 - 24 hours (any more and it will get too soggy). Keep on the lower end if using brioche or croissant. Turn out and serve with fresh whipped cream and sugar to taste.