Angela's Summer Pudding

• British summer fruits1.15kg kg

  (Angela liked 350 g/12 oz raspberries, 350 g/12 oz small strawberries, 300 g/10 oz blackcurrants, 175 g/6 oz …)

• golden fine sugar↗175g g
• Crème de Cassis↗5 ст. л. tbsp

  (blackcurrant liqueur) or crème de mûre (raspberry liqueur)

• yesterday's small un‑sliced country white bread2-3

  (approximately 5 slices needed)

• heavy cream

  for serving

Step-by-step instructions

1. 1

   First, prepare all the berries. Remove the leaves from the strawberry leaves, and cut the berries in half or quarters, depending on size. Remove the stems of the black and red currants by running a fork along the stem, and keep them separate from the rest of the fruit.

2. 2

   Pour the sugar into a wide, shallow saucepan, add 3 tbsp water and Crème de Cassis. Place the pan over low heat and, stirring frequently, cook until the sugar crystals stop crackling on the bottom. When the sugar melts, increase the heat to medium‑high and bring the mixture to a boil, cooking for about 8 minutes. The syrup will become clear; remove it from the heat as soon as it begins to change colour or caramelise.

3. 3

   Add the black and red currants to the hot syrup – it will initially be very sticky, then bring to a gentle boil and cook for no more than a minute so the berries soften slightly while retaining their shape. Remove the pan from the heat and let it stand until the syrup cools to a warm temperature.

4. 4

   Gently fold in the strawberries and raspberries with a large metal spoon so the berries don’t break, and let the fruit mixture stand for about half an hour to allow the juices to meld.

5. 5

   Cut 4‑5 slices of bread about 5 mm thick and trim the crusts. From one slice cut a small square (≈4 cm) and place it on the bottom of a 1.2 L pudding mould. Using a large slotted spoon, layer fruit (about 3 spoons) onto the bread. Then place a slice of bread in the centre above the fruit, trimming as needed, and fill the gaps with remaining bread so the fruit is completely covered. Continue alternating layers: more fruit, more bread, and finish with a final layer of fruit, leaving them a hair’s breadth from the edge of the mould. Add a few spoons of juice – not too much, or it will leak under the weight. (You should have about 4 spoons of fruit and juice left for the sauce.) Cover with a final slice of bread, press down to compact everything, and wrap with film. Place the mould on a tray and weight it down with heavy jars or another object. To prevent leaking, set the mould on a plate. Chill in the refrigerator for at least 5 hours or overnight. Press the remaining fruit and juice through a metal sieve to make a sauce and keep it chilled. (The pudding and sauce can be frozen for up to a month.)

6. 6

   To unmould the pudding, run a round knife around its edge to release it, then carefully invert onto a plate. Slice into portions with a serrated knife and serve with a drizzle of fruit sauce and cream.