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1
Prepare a 500 ml pudding basin by brushing the inside with melted butter - a deep breakfast bowl also works well.
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2
Line the bowl with clingfilm, leaving enough overhang to cover the top of the pudding.
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3
This will help when it comes to unmoulding.
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4
Remove the crusts from the bread, then cut a circle that will fit the top of the basin and keep it aside.
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5
Line the pudding basin with overlapping bread slices, making sure there are no gaps.
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6
Put the berries and sugar in a saucepan on a medium heat and cook down gently for a couple of minutes, until the fruits have softened and the juices have run.
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7
Stir in the chopped mint.
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8
Fill the lined pudding basin with the fruit, holding back some of the juices for later.
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9
Cover with a final slice of bread and fold the clingfilm over to seal.
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10
Place a saucer or small plate on top, making sure it fits inside the bowl.
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11
Press it down and put a heavy weight on the saucer.
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12
Leave it in the fridge overnight, or for a whole day if you can.
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13
If you have a chance, take a peek at the pudding before you come to serve it, to check that the juices have soaked through.
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14
If there are white areas, carefully pour in some of the reserved juices, letting them run down inside the clingfilm to moisten the bread.
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15
To serve, unwrap the clingfilm from the top, turn out on to a plate and then remove the rest of the clingfilm.
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16
Fantastic served with pouring cream.
