"This is a great recipe for using the frozen berries we harvested throughout the summer. It’s important to use blackcurrants for this dish as they give the bread a deep colour and a wonderful summery taste. I like to serve this with extra-thick double cream, but ice-cream will do. Ensure you use enough sugar, otherwise it can end up being a tad tart."
20 minutes prep, 20 minutes cooking
4 to 6 slices of white bread, the best you can find, not too thickly cut, crusts removed
4 handfuls of blackcurrants
4 handfuls of redcurrants
8 large strawberries, tops removed
A handful of brambles
A handful of raspberries
Extra berries for garnish
2 to 3 tablespoons of caster sugar
1/2 a vanilla pod, split and seeds scraped out
4 dollops of extra-thick double cream
Firstly line 4 dariole moulds or tea cups with oiled cling film. I would suggest using 2 to 3 layers. Line the moulds with the bread to create an outer layer, leaving a piece of bread for the top of each pudding. Set to one side.
Now, give the berries a good wash and place them in a pot with the sugar and vanilla. Place on a gentle heat and bring to a simmer. Turn up the heat a little and boil for a few minutes until all the berries have softened.
Remove the pan from the heat and tip the berries into a sieve, returning the liquid to the boil to reduce by half. Place the berries in the centre of the lined moulds and seal with a piece of bread.
Once the berry juice has reduced, pour it over the puddings, ensuring the liquid stains the bread. Reserve 2 tablespoons for serving. Wrap the cling film over to seal and place a weight on top. Pop into the fridge overnight.
To serve, turn out the puddings onto plates and garnish with a few berries and the reduced berry juice. Serve with extra-thick double cream.