Summer pudding Stale bread and bruised berries are big contributors to food waste, but this beautiful and healthy desert will transform both bread and berry anew. If you're not ready for dessert just now, save both in the freezer until you need a sweet and fruity fix. Tackling food waste has never been prettier. Please note that you’ll need things to soak over night, but we assure you it’s worth the wait. Ingredients 60 grams butter, to grease Seven thick (approx. 2cm) slices of 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). 1 kilogram summer berries, including: Raspberries, redcurrants, blackcurrants, strawberries, cherries, cranberries even. Frozen berries are fine too. 3 tablespoons caster sugar Zest and juice of an orange (optional) Method Put the fruit in a small pan with the sugar, 3 tablespoons of 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. 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.