4 Servings Ingredients: 8 slices of white bread, crusts removed 500ml raspberry puree 75g sugar 110g fresh raspberries 110g fresh strawberries 110g fresh blackcurrants 110g fresh redcurrants

Methods:

1. Keep a few berries and currants to one side for decorating the dish. Gently mix remaining fruit together with 50g sugar, avoid mashing, and leave for 2 hours.
2. Cut 6 slices of bread in half. From the 2 slices remaining, cut one small circle to line the bottom of a mould and one large circle to cover the mould when it is full of berries.
3. Soak the bread in the raspberry puree (leaving some for decoration) combined with the remaining sugar.
4. Place the smaller circle of bread at the bottom of a mould and line the sides with the rectangular pieces. Add the berries and cover with the larger circle of bread. Cover with clingfilm and leave for a day.

To Serve:

Turn out he mould onto a plate. Pour the remaining puree around the pudding and decorate with the whole berries and currants.