Instructions
Begin by washing all the fruit thoroughly, taking extra care with the strawberries which you will keep separate. Gently dry the berries with kitchen paper to remove excess moisture without bruising. Combine the caster sugar and three tablespoons of water in a large pan; warm gently while stirring until the sugar dissolves completely. Bring the syrup to a rolling boil for one minute before adding all the fruit except the strawberries. Lower the heat and simmer the mixture gently for three minutes, stirring occasionally to help the fruit soften while keeping it mostly intact and enveloped in a deep red, fragrant juice. Place a fine sieve over a bowl and carefully pour in the fruit and its juice to separate the softened fruit from the syrup. Next, line a 1.25-litre pudding basin with cling film, overlapping two sheets in the center to cover the curves effectively; leave about a 15cm overhang around the edges for wrapping later. Prepare your bread by cutting off the crusts and slicing four pieces in half at a slight angle to form lopsided rectangles, two slices into four triangles each, and keep one slice whole. Dip the whole slice briefly in the fruit juice to moisten it, then press it gently but firmly into the bottom of the basin as the base layer. One at a time, dip the lopsided rectangles into the juice and fit them snugly around the basin’s sides, alternating the wide and narrow ends facing upward to create an even and tidy lining. Trim and adjust pieces as needed to fill gaps. Spoon the softened fruit mixture evenly inside, dotting in the reserved strawberries for bursts of sweetness and texture. Finally, dip the triangle-shaped bread pieces in the juice and arrange them on top to seal the pudding, trimming any excess bread overhang with scissors for a neat finish. Pour any remaining juice over the pudding to infuse extra flavor. Bring up the cling film edges over the top and secure loosely to allow the pudding room to breathe. Place a small plate atop the pudding and weight it down evenly with cans or a heavy object to encourage the juices to permeate the bread layers. Chill the pudding in the refrigerator for at least six hours or overnight for the best set and rich melding of flavors. When ready to serve, unwrap the cling film and place a serving plate upside-down over the basin. Carefully invert the pudding onto the plate for an impressive reveal. Serve with any leftover berry juice, extra fresh berries, and softly whipped cream to complement the vibrant tartness. Tip: Use slightly stale bread if possible, as it absorbs the fruit juices better without becoming too soggy. If preferred, substitute white bread with brioche for a richer taste. Enjoy this show-stopping, fruity dessert that truly captures the essence of summer!
