225g/8 ounces of caster sugar
150ml/5fl.oz of water
Zest of 1 lemon
450g/1lb raspberries
225g/8 ounces of red currants
175g/6ounces of black currants
50g/2 ounces of strawberries
8-9 slices of white bread - taken from a large loaf - crusts removed

METHOD

Place the sugar, water and lemon zest into a saucepan and simmer the syrup for 5 minutes.

Add the black and red currants to the syrup and cook for 2 minutes. Remove the saucepan from the heat and add the rest of the fruit. Mix well.

Sieve the fruit over a large bowl to separate the sauce from the fruit.

Keeping two slices for the top of the pudding, place the rest of the bread in the sauce to soak up some of the juice. Use it to line a three-pint bowl.

Place the fruit in the bowl with a little sauce.
Place the extra bread on top of the pudding and pour more sauce over the pudding.

Cover the pudding in cling film and apply weight on top (you could use a couple of tins of fruit). Leave it in the fridge overnight.

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