Summer Pudding

Instructions

1. Prepare the berries
   Hull and halve the strawberries if large. Leave small berries whole. Remove any stems from the currants and wash all berries gently. Drain thoroughly.
2. Cook the fruit
   Place the mixed berries in a large saucepan with the sugar, water, lemon juice, and vanilla extract. Heat gently until the sugar dissolves and the berries start to release their juices, about 3-4 minutes. Do not overcook as you want the berries to keep their shape. Remove from heat and stir in the crème de cassis if using.
3. Strain the fruit
   Using a slotted spoon, remove the berries from the liquid and set aside in a bowl. Bring the remaining juice to a simmer for 2 minutes until slightly thickened. Remove from heat and let cool slightly.
4. Prepare the pudding basin
   Line a 1.5 liter pudding basin or deep bowl with cling film, leaving enough overhang to cover the top later. Cut the bread slices into shapes to line the basin: a circle for the base, and rectangles or triangles for the sides. Dip each piece of bread briefly into the fruit juice until stained but not soggy, then use to line the basin, ensuring there are no gaps.
5. Fill the pudding
   Spoon the reserved berries into the bread-lined basin, pressing down gently. Reserve about 3 tablespoons of the fruit juice for later. Cover the top with more juice-soaked bread slices to form a lid.
6. Compress and chill
   Fold the cling film over the top of the pudding. Place a small plate that fits inside the basin on top of the pudding and weigh it down with something heavy like a can of food. Refrigerate overnight or for at least 8 hours to allow the juices to soak through the bread and the pudding to set firmly.
7. Unmold and serve
   When ready to serve, remove the weights and plate. Carefully open the cling film and invert the pudding onto a serving plate with a lip to catch any juices. Gently remove the cling film. Drizzle the reserved fruit juice over any white patches of bread. Dust with icing sugar, garnish with fresh mint leaves, and serve with double cream or clotted cream.