Summer pudding

We may not have had much of a summer but at least we can have summer puddings. And for an extra special occasion you'll need two.

Remove the crusts from a loaf of white bread and cut thickish slices to line a deep glass dish.

Warm through blackcurrants and red currants with sugar till they just start to bleed, remove from heat and stir through chopped strawberries and raspberries. If there's not much juice make a little sugar syrup and stir through to taste but make sure it stays sharp.

Fill the bread lined bowl, reserving some juice, top with a final layer of bread and spoon over the rest of the juice. You need to compress the whole thing and leave in the fridge overnight for the juices to soak right through and saturate the bread. Use a plate or anything you can find the right size and use a really heavy weight – rocks or bricks wrapped in clingfilm can be useful.

Before turning out just loosen with a knife round the edges. Once out it should slice well so long as its been well compressed. It a good idea to check it a few hours before turning out to see if there's any white of the bread still showing (which is why a glass bowl is preferable. If necessary just make up a little more syrup and whiz with some berries. Use a palette knife to lift up the side and pour in a bit of the extra juice to cover up the white patches then put back in the fridge till you need it.

This ones served with softly whipped sweetened cream infused with a little lavender and folded into mascapone.