Summer Pudding

Midsommar's delicatess was summer pudding - one of those English classics that you forget how good it is until you dust off the recipe again.

And the recipe goes a bit like this...

Take soft summer fruit and berries - whatever is in season - and add about half their weight in sugar. Bring to the boil and cook for a couple of minutes until it is all 'juicy'.

Line a basin with white bread with the crust removed. Make sure there are no holes! Put the fruit into the lined basin.. Cover the fruit with a layer of bread... Put a small plate on top the fits in the basin and put a weight on it. Leave to stand in the fridge overnight.

For mine I used a mixing bowl as the basin and 1.5kg of fruit... Raspberries, blueberries, tranbär, blackberries and strawberries. Fresh is best, but I cheated and used frozen fruit for about half of it..

When it has stood check the bread is juice soaked all over. add a little more juice to any white patches and give it a chance to soak in. Mine got a good dose of fruit smoothie as an emergency remedy - the only fruit juice to be had on a bank holiday morning!

When it's time to serve it, go round the edge with a knife to loosen the pudding and turn it out onto a plate.

Serve with plenty of whipped cream ....