225g blackberries or blueberries
140g caster sugar
Double or clotted cream
- Wash the fruit. Put the raspberries, blackberries/blueberries and red currants into a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 more minutes. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
- Line a medium size pudding basin with two layers of clingfilm, overlapping around the top. Remove the crusts from the brioche then cut into 1cm slices as though for a sandwich. Trim again into half-size slices because you will need them as lining for the bowl.
- Before you put any brioche slices into the bowl, soak them in the fruit juice until they are covered and moist. When they are all soaked, line the basin with them so that there are no gaps around the sides or on bottom. Keep a few slices of brioche to cover the fruit (this will eventually form the base when you flip everything over before serving).
- Add all the cooked fruit into the lined basin and cover with the remaining soaked brioche slices. Pour the remaining liquid in, cover the top with the overhanging clingfilm and then add a small plate, weighed down with two tins of beans (or equivalent weight) to press down snugly onto the content.
- Refrigerate for several hours, or overnight, before serving. Remove the tins of beans and the cover plate and open the clingfilm. Then place a serving plate on the top and flip the bowl upside down so the pudding comes out onto the plate. Serve in slices with double or clotted cream.