Summer Pudding

Serves 8

Ingredients

• 650 g mixed summer berries (such as blueberries, redcurrants, raspberries, blackberries)

• 170 g caster sugar

• 1 organic lemon

• 300-350 g of sliced white bread (or brioche loaf)

• 150 g extra dark chocolate, chopped

• 150 g heavy cream

Directions

Line a plum cake mold with a layer of cling film. Remove any stalks from the berries and place them in a large, heavy-based saucepan with the sugar and lemon juice. Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool. Heat the cream in a small saucepan over medium heat. Bring just to a boil, pour over the chopped chocolate, and whisk until smooth, let it cool. Remove the crusts from the bread with a serrated knife. Generously brush berry juice on one side of each slice that will line the tin. Place some slices of bread in the base of the mold, juice side down. Put some other slices of the bread on each side, inside the tin, and cut slices to fit the ends, putting the juicy sides against the tin. Spoon a little berry juice into the base, making sure the bread is well soaked. Add the fruit gradually, making sure the bread soaks up the juices and becomes red. Add some chocolate ganache. Generously brush berry juice on one side of some other slices of bread, and place them inside the tin, over the ganache, spoon a little berry juice, making sure the bread is well soaked again. Add others berries (save some and their juice to serve), other chocolate ganache and when the tin is full, top with bread to seal it, making sure there are no gaps. Spoon over a couple of tablespoons of juice to turn the top red. Cover the pudding with cling film. Put a weight on top of the loaf to press the mixture down and allow it to soak into the bread. Put your summer pudding in the fridge overnight. Carefully invert the pudding onto a plate, remove the cling film, serve with the remaining berries and their juice.