summer pudding

serves 6

8 slices bread, crusts removed, or panettone

400 g (14 oz/3 cups) fresh or thawed frozen mixed berries

110 g (3¾ oz/½ cup) caster (superfine) sugar

vanilla yoghurt, to serve

Line a 1 litre (35 fl oz/4 cup) capacity pudding basin (mould) with the bread slices, cutting them to fit the basin exactly, with a slight overlap.

Put the berries and sugar into a saucepan over medium heat. Cook very gently for 5 minutes, or until the fruit is tender. Drain the berries, reserving 125 ml (4 fl oz/½ cup) of the cooking juice.

Spoon the berries over the bread in the basin, packing it in well. Pour in the reserved juice. Arrange the remaining bread on top of the fruit in an even layer. Cover with a plate, small enough to rest on the pudding, then place a tin or other weight over the plate to weigh it down. Refrigerate overnight.

To serve, turn the pudding out of the basin and serve with vanilla yoghurt.