Traditional British Summer Pudding

Briefly cook a mixture of summer berries (raspberries, redcurrants, blackberries) with sugar until the juices run.

Line a pudding basin or deep bowl with slices of white bread, removing the crusts and making sure there are no gaps.

Pour the fruit and most of its juice into the bread-lined bowl.

Cover the top with more bread slices.

Place a small plate on top and weigh it down with a heavy object (like a large can).

Refrigerate for at least 8 hours (ideally overnight) so the bread absorbs all the red juices.

Carefully turn out onto a plate and serve with double cream or whipped cream.