Summer pudding

Dissolve the sugar in the water in a pan over a low heat.

Add the blackcurrants, redcurrants, and blackberries to the pan and bring up to a gentle simmer for five minutes, until the fruit is just soft.

Remove the pan form the heat and add the raspberries. Mix gently.

Allow to cool a little, then strain the fruit from the juice. Keeping the juice to dip the bread in later.

Line a two pint basin with the bread slices - triangles are a good shape to do this.

Dip each piece of bread in the fruit juice and fully line the basin with it.

Fill the lined basin with the soft fruit, then cover with a topping of juice-soaked bread.

Place a plate and heavy weight on the pudding to compress, and then leave it in the fridge overnight.

Return the fruit juice to the pan and reduce it rapidly, over heat, to a syrupy consistency. Allow to cool.

The next day, turn out the pudding to serve, with the additional syrup and a dollop of whipped double cream.