Ingredients

Step by step

1. Line a 1.2 litre pudding basin with clingfilm, extending over the sides. Take one slice of bread and cut out a circle the same size as the base of the basin. Cut each of the remaining slices of bread widthways into 3 fingers. Set aside.
2. Place the raspberries, redcurrants and blackcurrants in a large saucepan with the sugar and 3 tablespoons water and heat gently to simmering point, then cook gently for about 5-7 minutes, until the fruit releases its juices but still holds its shape. Tip into a sieve set over a bowl to catch the juices.
3. Briefly dip each of the pieces of bread into the fruit juices and use to line the basin, starting with the base piece. Overlap the edges of the slices slightly so that they fit snugly and there are no gaps. You’ll need to reserve a few for the lid of the pudding. Set aside 1 tablespoon of the fruit juice before returning the fruit to the remaining juice.
4. Spoon the juicy fruit into the lined pudding basin. Top with the reserved bread, to fit. Bring the clingfilm over to loosely cover.
5. Find a saucer or small plate that fits neatly inside the basin, rest it on top of the top bread layer and weigh down with a heavy object(s). Leave to cool then chill overnight before turning out onto a serving plate. Use the reserved juice to brush any pale patches of bread, garnish with the fresh berries and serve with double cream, if you like.
   Tip

   Check your bread is dairy-free, if required.