English Summer Pudding

Ingredients

Mixed summer berries (strawberries, raspberries, blackberries, blueberries)

4 cups

White sugar

1/2 cup

White bread slices

8-10 slices

Heavy cream

1 cup, for serving

Vanilla ice cream

1 pint, for serving

Instructions

1. In a large saucepan, combine the mixed summer berries and sugar. Cook over medium heat for about 5-10 minutes, stirring gently until the sugar dissolves and the berries release their juices. Remove from heat and let cool slightly.
2. While the berries are cooking, prepare a pudding basin or a deep bowl by lining it with the slices of white bread. Overlap the slices slightly, ensuring they are pressed together well to seal any gaps, and leave some excess bread hanging over the edges. Reserve one slice for the lid.
3. Once the fruit mixture is ready, pour it into the bread-lined basin, carefully soaking all the bread in the luscious berry juices.
4. Cover the top of the berry mixture with the reserved bread slice, pressing down gently. Place a small plate on top and weigh it down with a can or another heavy object to help shape the pudding.
5. Refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld beautifully and the pudding to set.
6. To serve, carefully remove the weight and plate, then invert the pudding onto a serving dish. Cut into wedges and serve with a drizzle of heavy cream or a scoop of vanilla ice cream for an extra indulgence.