Vegan Summer Pudding

1. 1

   Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.

2. 2

   Line the base and side with 3 layers of plastic wrap, allowing it to overhang.

3. 3

   Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.

4. 4

   Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.

5. 5

   Remove from heat and set aside.

6. 6

   Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.

7. 7

   Use your hands to gently press the bread together to seal.

8. 8

   Fill in any gaps with small pieces of bread so the pudding basin is completely covered.

9. 9

   Reserve 160ml (2/3 cup) of the berry mixture.

10. 10

    Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.

11. 11

    Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.

12. 12

    Place a weight on top of the plate.

13. 13

    Place pudding in the fridge for 8 hours or until set.

14. 14

    Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white.

15. 15

    Cut pudding into wedges and serve with soy ice-cream or yoghurt.

* Per serving · 4 servings · Values may vary.