Fresh summer fruits make this pudding a perfect way to finish a relaxed Sunday lunch, from Mark Blatchford at Fortnum and Mason for Taste of London
1. Bring the sugar and orange juice to the boil. Gently cook the berries in the liquid just until they soften, ensuring that they do not lose their shape.
2. Drain in a large sieve, reserving the juice then cool and chill.
3. Using 3 slices per mould, cut two discs to fit the base and top of the mould. Cut the rest into slices about two fingers' depth - these are used to line the sides.
4. Soak the bread slices in the juice from the fruit for a minute or so.
5. Use one disk and the slices to line the base and sides of each mould. Fill with some berries, and then place the second disc on top.
6. Squeeze out any excess juice by placing a small saucer or another mould on top and weighing it down. Store in the fridge for at least 12 hours before serving.
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Recipe © courtesy of Mark Blatchford at Fortnum and Mason
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