The Big Glut Recipe - August

Sumptuous summer pudding

Summer celebration and perfect to round off the barbecue, serving 6. Choose the berries and fruit you love best. Prepare the day before you need it.

Ingredients

• 750g (26.5oz) of mixed summer fruit of your choice from: raspberries, redcurrants, blackcurrants, blackberries, cherries, blueberries, loganberries, strawberries, tayberries, whitecurrants....
• 185g (6.5oz) caster sugar
• 2 tbsp crème de cassis
• 1 good medium white loaf of bread
• Clotted or double cream to serve

Thinly slice the bread and remove the crusts. Mix your choice of fruit with the sugar in a saucepan, cover with cling film and set aside for a few hours. The juices will run from the fruit. Pop the pan on the heat and bring gently to the boil, with the occasional stir to dissolve the sugar. Simmer for about three minutes. Remove from the heat and stir in the cassis. Spoon off a couple of tablespoons of the juice and reserve.

Take a one litre bowl, rinse with cold water and drain, then line with a round of bread in the bottom of the bowl and triangular slices around the sides with no gaps. Pour in all the fruit and remaining juice then cover with the bread wedges. Press a saucer that fits inside the bowl onto the top layer of bread and weight down with kitchen weights or a bag of rice, whatever. Leave overnight. To serve, remove the saucer, run a knife carefully around the sides, place a serving plate over the bowl and invert. Brush over the reserved juice to finish and serve with the cream.

Image courtesy BBC Good Food