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1
Wash your fruit thoroughly and tip it into a big pan.
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2
Sprinkle over three tablespoons of sugar and three tablespoons of water.
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3
Bring to the boil then reduce to a simmer and allow to heat through for five or so minutes, until the fruit is soft (but retains its form) and shiny.
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4
There should be a lovely pool of magenta juice at the bottom of your pan.
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5
Drain the juice and leave the fruit in the pan, off the heat.
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6
Lightly oil a two pint pudding basin and then line with a large piece of cling film, so that it overlaps the sides.
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7
Cut the crusts off the bread and cut each slice into three thick 'soldiers'.
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8
Leave enough bread to cut a small circle out for the base.
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9
Line the basin with the strips of bread, gently dipping each one into the fruit juice first.
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10
Don't dunk them in the juice - you just want one side of the bread (the side that will face the outside) to be red.
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11
The soldiers should overlap each other so that no fruit can escape overnight.
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12
Make sure you fill the little hole at the base of the bowl with a small circle of bread, too.
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13
Fill the pudding with fruit, squashing it down as you go.
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14
You should be able to fit all the fruit in.
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15
Seal the pudding by adding a few strips of bread to the top.
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16
Lay a saucer on top of your pudding then add a heavy weight to squash the fruit down.
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17
Refrigerate overnight.
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18
The next day, remove the weight and tip the bowl upside down onto a plate.
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19
It should release immediately, but if it doesn't a sharp tap should do the trick.
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20
Serve with lashings of double cream.
